Orange-Cumin Chicken and Vegetables

(10)
2 reviews.
  • 30 min prep time
  • total time
  • 13 ingredients
  • 4 servings

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

Directions

  1. 1 Cook rice in water as directed on package. Cover to keep warm.
  2. 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. 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. 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. 5 Add salsa mixture and remaining orange juice to skillet; mix well. Bring to a boil. Cook until slightly thickened, stirring occasionally.
  6. 6 Cut chicken crosswise into 1/2-inch slices. Arrange chicken on individual plates. Spoon vegetable mixture over chicken. Serve with rice.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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