Southwest Chicken with Honey Roasted Corn Salsa

By lkalemba

Ingredients

• 2 cups uncooked instant rice
• 2 cups water
• 4 boneless skinless chicken breasts (about 1 lb)
• 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
• 2 tablespoons oil
• 1 medium zucchini, sliced
• 1 bag (11.8 oz) Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn or 1 bag (12 oz) Green Giant™ Valley Fresh Steamers™ Niblets™ frozen corn
• 1 1/4 cups Old El Paso™ Thick 'n Chunky salsa

Details

Servings 4
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

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.