SOUTHWESTERN CHICKEN STIR-FRY

2 tablespoons lime juice

2 teaspoons chili powder

1 lb. boneless, skinless chicken breast halves; cut into 1/2-inch strips

2 tablespoons vegetable oil

1 small zucchini; thinly sliced

1 small yellow summer squash; thinly sliced

1/3 cup picante sauce or salsa

2 tablespoons cilantro; freshly chopped

1. Mix lime juice and chili powder in medium glass or plastic bowl. Stir in chicken until well coated. Cover and refrigerate 15 minutes.

2. Heat 1 tablespoon of the oil in a 12-inch skillet over high heat. Add chicken mixture; stir-fry 5-6 minutes or until chicken is no longer pink in center. Remove chicken from skillet.

3. Add remaining 1 tablespoon oil to skillet. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Stir in chicken, picante sauce and cilantro; cook until hot.

Yields 4 servings

CALORIES: 210; PROTEIN: 25g; FAT: 11g; CARBS: 4g; CHOL: 69mg; FIBER: 1g; SODIUM: 135mg.

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