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WDJC Recipe Bank:

Southwestern Chicken Stir-fry

2 to 3 large boneless chicken breast
1 Zucchini
1 Squash
1 Tablespoon of Olive Oil or cooking spray
1 Tablespoon of Chili Powder
1 Tablespoon of lemon juice
1/3 cup of salsa
1 can of black beans

Optional
Cilantro
Sour Cream for topping

Cut chicken breast into cubes and place into large bowl. Add 1 Tablespoon of Chili Powder and 1 Tablespoon of lemon juice. Stir chicken until coated well.
Place in refrigerator. Slice Zucchini and Squash and cook both until tender. Cook chicken thoroughly. After chicken is cooked add Zucchini and Squash to the chicken in large skillet. . Drain can of black beans. Add black beans and salsa to the chicken and vegetables. Cook for 5 minutes while stirring occasionally.

If using Cilantro: Add cilantro when you add beans and salsa.

Add 1 Teaspoon of Sour Cream per plate for a great taste and to add to the display.

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