Southwest Chicken with Honey Roasted Corn Salsa
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Why not Mexican tonight? You'll find all the zesty flavors you love in this recipe for a fast and flavorful chicken dinner.
Ingredients
2 cups uncooked instant rice
2 cups water
4 boneless skinless chicken breasts (about 1 lb)
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
2 tablespoons oil
1 medium zucchini, sliced
1 bag (11.8 oz) frozen honey roasted sweet corn or 1 bag (12 oz) frozen corn
1 1/4 cups Old El Paso™ Thick 'n Chunky salsa
Instructions
Cook rice in water as directed on box. Meanwhile, coat chicken with taco seasoning mix.
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and juice of chicken is clear when center of thickest part is cut (at least 165 °F). Remove chicken from skillet; cover to keep warm.
In same skillet, heat remaining 1 tablespoon oil. Cook zucchini in oil 3 minutes, stirring occasionally. Meanwhile, cook corn in microwave as directed on bag. Add corn and salsa to skillet; cook about 3 minutes or until thoroughly heated.
Serve chicken over rice; top with salsa mixture.
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