Stir-Fry Fajita Chicken, Squash, and Corn

Prep Time:

30 min

Cook Time:

1 hr

Serving Size:

3/4 cup stir-fry and 1/2 cup rice

Serves:

Ingredients

1 3/4 cups brown rice, dry

1 1/2 teaspoon salt-free chili-lime seasoning blend

1/4 teaspoon granulated garlic

1 tablespoon fresh cilantro, chopped

2 tablespoons canola oil

1 cup onion, diced

4 cups (16 oz.) pre-cooked fajita chicken strips

3 1/2 cups butternut squash, peeled, diced into 1/2” inch pieces

1/2 cup fresh red bell pepper, diced

1 cup whole corn kernels

1/2 cup diced green chilies

1/2 cup canned low-sodium diced tomatoes

1/2 teaspoon black pepper

3/4 teaspoon ground cumin

1/4 teaspoon garlic powder

Rinse fresh vegetables before cooking. Combine brown rice and 4 1/2 cups water in a large pot and bring to a boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Sprinkle with 1/2 teaspoon salt-free seasoning blend, granulated garlic, and cilantro. Mix well. Cover and keep warm.
Heat canola oil in a large skillet. Cook onions for 2 minutes until soft.
Add chicken, squash, and remaining salt-free seasoning blend. Stir-fry over high heat for 10 minutes or until squash is tender.
Add red peppers, corn, green chilies, tomatoes, pepper, cumin, and garlic powder. Stir-fry over medium-high heat for no longer than 2 minutes so vegetables remain crunchy. Do not overcook. Reduce heat to low and let simmer for 2 minutes. Serve hot.

Nutrition Facts
Serving Size 3/4 cup stir-fry with 1/2 cup brown rice(302g)	6 servings per container
Amount per serving
Calories 420
	% Daily Value *
Total Fat 11g	14%
Saturated Fat 2g	10%
Trans Fat 0g
Cholesterol 65mg	22%
Sodium 680mg	30%
Total Carbohydrate 62g	23%
Dietary Fiber 5g	18%
Total Sugars 4g
Includes 0g Added Sugars	0%
Protein 20g
Vitamin D 0mcg	0%
Calcium 77mg	6%
Iron 3mg	15%
Potassium 790mg	15%