800 g chicken breast fillets, trimmed
3 tsp fajita seasoning mix
1 Tbsp olive oil
250 ml tub light spreadable cream cheese
1 chicken stock cube, crumbled
2 x 400 g cans corn kernels, drained
½ x 500 g frozen baby beans
2 green spring onions, chopped
corn tortilla chips, to serve
- Cut chicken crossways into 2cm wide pieces. Toss with seasoning to coat.
- Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken. Cook, turning occasionally, for about 5 minutes, or until browned and almost cooked through. Remove.
- Add cream cheese and stock cube to pan. Stir over a medium heat until melted. Stir in corn. Sprinkle over beans. Top with chicken in a single layer. Cover with lid. Cook for about 5 minutes, or until chicken is cooked through and beans are tender.
- Remove pan from heat. Sprinkle over onions. Serve with corn chips.