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Prep 30min
Total30min
Ingredients8
Servings4
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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
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Steps
1
Cook rice in water as directed on box. Meanwhile, coat chicken with taco seasoning mix.
2
In 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.
3
In 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.
4
Serve chicken over rice; top with salsa mixture.
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Want to switch up your Southwest chicken skillet meal? Try using summer squash in place of the zucchini.
Change up the spice level of this Southwest chicken recipe with different types of salsa—mild for less spice and hot for extra-spicy flavor.
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