Why not Mexican tonight? You'll find all the zesty flavors you love in this recipe for a fast and flavorful Southwest chicken dinner.
Southwest Chicken with Honey Roasted Corn Salsa
- Prep Time 30 min
- Total 30 min
- Ingredients 8
- Servings 4
Ingredients
- 2 cups uncooked instant rice
- 2 cups water
- 4 boneless skinless chicken breasts (about 1 lb)
- 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 2 tablespoons oil
- 1 medium zucchini, sliced
- 1 bag (9 oz) frozen honey roasted sweet corn or 1 bag (10 oz) frozen corn
- 1 1/4 cups salsa
Make With
Old El Paso
Instructions
-
Step1Cook rice in water as directed on box. Meanwhile, coat chicken with taco seasoning mix.
-
Step2In 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.
-
Step3In 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.
-
Step4Serve chicken over rice; top with salsa mixture.
Nutrition
650
Calories
10g
Total Fat
35g
Protein
104g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 650
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 1110mg
- 46%
- Potassium
- 570mg
- 16%
- Total Carbohydrate
- 104g
- 35%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 1g
- Protein
- 35g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 10%
- 10%
- Calcium
- 6%
- 6%
- Iron
- 25%
- 25%
Exchanges:
4 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
7Tips from the
Pillsbury Kitchens
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