2 tablespoons Old El Paso™ taco seasoning mix (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
Cook rice in water as directed on box. Meanwhile, coat chicken with taco seasoning
In 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 3 minutes,
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.
prep time 30 min total time 30 min servings 4
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 Facts: Serving Size: 1 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%