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Southwest Chicken with Honey Roasted Corn Salsa

Prep 30 min
Total 30 min
Ingredients 8
Servings 4

Why not Mexican tonight? You'll find all the zesty flavors you love in this recipe for a fast and flavorful chicken dinner. MORE+ LESS-

Ingredients

cups uncooked instant rice

cups water

boneless skinless chicken breasts (about 1 lb)

tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

tablespoons oil

medium zucchini, sliced

bag (11.8 oz) frozen honey roasted sweet corn or 1 bag (12 oz) frozen corn

1 1/4

cups Old El Paso™ Thick 'n Chunky salsa

Steps

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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.

Expert Tips

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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 650
Calories from Fat: 90

% Daily Value

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;