Put a little Tex-Mex on the table tonight with this Fiesta Chicken Skillet. Chili powder and salsa give your taste buds a kick and there's only one pan to clean!
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1 tsp. chili powder
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed
3/4 cup TACO BELL® Thick & Chunky Salsa
2 cups hot cooked long-grain brown rice
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Sprinkle chicken with chili powder; cook in large nonstick skillet on medium heat 6 to 8 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
Add vegetables and salsa to same skillet; cook and stir 4 min. or until heated through.
Spoon rice onto platter; top with chicken, vegetable mixture, cheese and sour cream.
Garnish each serving with 2 tsp. chopped fresh cilantro or green onions.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 35g
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.