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Ingredients
- 1 cup brown rice
- 2 cups water
- 4 boneless skinless chicken breasts (1 1/4 lb)
- 2 tablespoons olive or vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium zucchini, chopped (2 cups)
- 1 cup Old El Paso™ Thick ‘n Chunky salsa
- 1 can (11 oz) whole kernel sweet corn, drained
- 1/4 cup fat-free sour cream
- 2 tablespoons chopped fresh cilantro
Details
Servings 4
Preparation time 30mins
Cooking time 50mins
Adapted from bettycrocker.com
Preparation
Step 1
1. Cook rice in water as directed on package. Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. 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. Stir in salsa and corn. Reduce heat to medium; cook 2 minutes longer or until thoroughly heated.
4. Serve chicken over rice; top with vegetable mixture, sour cream and cilantro.
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