Southwest Chicken with Honey Roasted Corn Salsa
Why not Mexican tonight? You'll find all the zesty flavors you love in this recipe for a fast and flavorful chicken dinner.
Prep: 30 min | Yield: 4 servings
Ingredients
- 2 cups uncooked instant rice
- 2 cups water
- 4 boneless skinless chicken breasts (about 1 pound)
- 2 tablespoons Old El Paso™ taco seasoning (from 1 ounce package)
- 2 tablespoons oil
- 1 medium zucchini, sliced
- 1 (11.8 ounce) bag Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn or 1 bag (12 ounces) reen Giant™ Valley Fresh Steamers™ Niblets™ 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.
- In a 12 inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken in oil for 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 degrees F). Remove chicken from skillet; cover to keep warm.
- In same skillet, heat remaining 1 tablespoon oil. Cook zucchini in oil for 3 minutes, stirring occasionally.
- Meanwhile, cook corn in microwave as directed on bag. Add corn and salsa to skillet; cook for about 3 minutes or until thoroughly heated.
- Serve chicken over rice; top with salsa mixture.
Notes
You can use summer squash in place of the zucchini if you like.
Change up the spice level by the type of salsa you use. Mild for less spice and hot for extra-spicy flavor.
Nutrition
Per serving: Calories 650 Calories from Fat 90 Total Fat 10g Saturated Fat 1 1/2g Trans Fat 0g Cholesterol 70mg Sodium 1110mg Total Carbohydrate 104g Dietary Fiber 4g Sugars 1g Protein 35g
% Daily Value*: Vitamin A 10% Vitamin C 10% Calcium 6% Iron 25%
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from: Pillsbury
