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Bake-Off® Contest 39, 2000
Sedona, Arizona

Orange-Cumin Chicken and Vegetables

Orange juice and spices blend perfectly in this chicken and vegetable delight.

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  • prep time 30 min
  • total time
  • ingredients 13
  • servings 4
 

Ingredients

2
cups uncooked instant white rice, if desired
2 cups water, if desired
1
teaspoon coriander
1/4
teaspoon salt
1/4
teaspoon coarse ground black pepper
4
(4 to 6-oz.) boneless skinless chicken breast halves
1/4
cup Old El Paso® Thick 'n Chunky Salsa
1
teaspoon cornstarch
1/2
teaspoon cumin
1
tablespoon oil
1
red bell pepper, cut into thin strips
1
(9-oz.) pkg. Green Giant® Frozen Sugar Snap Peas
3/4
cup orange juice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice in water as directed on package. Cover to keep warm.
  • 2 Meanwhile, in small bowl, combine coriander, salt and pepper; mix well. Rub mixture on all sides of chicken breast halves. Discard any remaining seasoning mixture. In another small bowl, combine salsa, cornstarch and cumin; mix well.
  • 3 Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add bell pepper and sugar snap peas; cook and stir 4 minutes.
  • 4 Reduce heat to medium-low. Add 2 tablespoons of the orange juice; cover and cook 6 minutes or until chicken is fork-tender and juices run clear, and vegetables are crisp-tender. Remove chicken from skillet; cover to keep warm.
  • 5 Add salsa mixture and remaining orange juice to skillet; mix well. Bring to a boil. Cook until slightly thickened, stirring occasionally.
  • 6 Cut chicken crosswise into 1/2-inch slices. Arrange chicken on individual plates. Spoon vegetable mixture over chicken. Serve with rice.
  • 1 Cook rice in water as directed on package. Cover to keep warm.
  • 2 Meanwhile, in small bowl, combine coriander, salt and pepper; mix well. Rub mixture on all sides of chicken breast halves. Discard any remaining seasoning mixture. In another small bowl, combine salsa, cornstarch and cumin; mix well.
  • 3 Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add bell pepper and sugar snap peas; cook and stir 4 minutes.
  • 4 Reduce heat to medium-low. Add 2 tablespoons of the orange juice; cover and cook 6 minutes or until chicken is fork-tender and juices run clear, and vegetables are crisp-tender. Remove chicken from skillet; cover to keep warm.
  • 5 Add salsa mixture and remaining orange juice to skillet; mix well. Bring to a boil. Cook until slightly thickened, stirring occasionally.
  • 6 Cut chicken crosswise into 1/2-inch slices. Arrange chicken on individual plates. Spoon vegetable mixture over chicken. Serve with rice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
420
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Cholesterol
75mg
75%;
Sodium
380mg
380%;
Total Carbohydrate
55g
55%
(Dietary Fiber
3g
3%
  Sugars
11g
11%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
70%;
Calcium
8%;
Iron
20%;
Exchanges:
3 Starch; 1/2 Fruit; 3 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.