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Southwestern Chicken Skillet
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Southwestern Chicken Skillet

25 Minutes
5 Min Prep
25 Min Cook
Healthy Living
OK, you've got chicken breasts and half an hour to get something on the table. How about a Southwestern-style skillet made with salsa, corn and cheddar?
What You Need
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4 servings
Original recipe yields 4 servings
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
2 cups water
1 cup TACO BELL® Thick & Chunky Salsa
1 pkg. (10 oz.) frozen corn
2 cups instant brown rice, uncooked
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
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Let's Make It
1
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through (165°F).
2
Remove chicken from skillet; cover to keep warm. Add water, salsa and corn to skillet; mix well. Bring to boil.
3
Stir in rice. Reduce heat to low; cover. Simmer 5 min. Top rice mixture with the chicken; sprinkle with cheese. Cover; simmer an additional 5 min. or until cheese is melted.
Nutrition
Calories
430
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 550mg
24%
Total Carbohydrates 54g
20%
Dietary Fibers 4g
14%
Sugars 4g
8%
Protein 33g
66%
Vitamin A
10%
Vitamin C
10%
Calcium
10%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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