Ingredients
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2 skinless, boneless chicken breast halves
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1 (1.27 ounce) packet dry fajita seasoning, divided
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1 tablespoon vegetable oil
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1 (15 ounce) can black beans, rinsed and drained
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1 (11 ounce) can Mexican-style corn
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½ cup salsa
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1 (10 ounce) package mixed salad greens
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1 onion, chopped
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1 tomato, cut into wedges
Directions
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Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
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In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
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Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
Nutrition Facts (per serving)
311 | Calories |
6g | Fat |
42g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 311 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 6% |
Cholesterol 36mg | 12% |
Sodium 1606mg | 70% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 11g | 38% |
Total Sugars 7g | |
Protein 23g | 46% |
Vitamin C 19mg | 21% |
Calcium 95mg | 7% |
Iron 4mg | 21% |
Potassium 540mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.