Salsa Chicken over Rice

Prep: 20 min | Cook: 10 min | Yield: 4 servings

Ingredients

• 2 cups cooked white rice, kept warm
• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breast halves, cut into strips
• 1 medium onion, chopped
• 1 small red bell pepper, sliced
• 1 cup bottled chunky salsa
• 1/2 cup (2 ounces) shredded Mexican-blend cheese
• Sour cream (optional)
• Chopped fresh cilantro (optional)

Instructions

1. Heat oil in large, nonstick skillet over medium-high heat. Add chicken, onion and bell pepper; cook, stirring occasionally, for 10 to 12 minutes or until chicken is no longer pink.
2. Stir in salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted.
3. Serve over rice. Garnish with sour cream and cilantro.

Notes

Substitute shredded Cheddar cheese for less zest.

Nutrition

Per serving: Calories: 354 Calories from Fat: 90 Total Fat: 10g Saturated Fat: 4g Cholesterol: 78mg Sodium: 644mg Carbohydrates: 33g Dietary Fiber: 1g Sugars: 4g Protein: 32g