Grill up these Southwest Chicken Skewers for your dinner entrée tonight. You'll love the spicy flavors of these creamy Southwest Chicken Skewers.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1/2 lb. fresh mushroom s
1 small each zucchini and yellow squash, cut into 1-inch-thick slices
1 small red pepper, cut into 1-inch pieces
1/2 red onion, cut into 1-inch chunks
1 pkg. ( 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 oz. (1/2 of 1-oz. pkg.) TACO BELL® Reduced Sodium Taco Seasoning Mix (1 Tbsp. plus 1-1/2 tsp.)
2 cups hot cooked long-grain brown rice
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Let's Make It
Heat grill to medium heat.
Thread chicken onto 4 skewers alternately with vegetables.
Grill 10 to 15 min. or until chicken is done, turning occasionally. Meanwhile, cook and stir cream cheese spread, milk and seasoning mix in saucepan on medium heat 2 to 3 min. or until heated through and well blended.
Spoon rice onto plates; top with kabobs and sauce.
Substitute uncooked deveined peeled large shrimp for the chicken.
Substitute yellow rice, or black beans and white rice, for the brown rice.
How to Use Remaining Taco Seasoning Mix
Prepare tacos as directed on package using 1/2 lb. ground beef, 1/3 cup water and 6 taco shells. Makes 3 servings, 2 tacos each.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.