Cilantro Chicken with Zucchini Spanish Rice

Cilantro Chicken with Zucchini Spanish Rice

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Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 380
Calories from Fat 90
Total Fat 10 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 600 mg
Total Carbs 40 g
Dietary Fiber 3 g
Sugars 5 g
Protein 33 g
Vitamin A 25 %
Vitamin C 50 %
Calcium 10 %
Iron 15 %
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  • Recipe Serves4
  • Preparation Time15 min
  • Marinate for15 min
  • Cooking Time13 min

Ingredients

  • 5 Tbsp. chopped fresh cilantro, divided
  • 2 Tbsp. olive oil, divided
  • 1 Tbsp. garlic
  • 1 lb. boneless, skinless chicken breasts, cut into thin strips
  • 1/2 cup fat free sour cream
  • 2 medium zucchini, chopped (about 4 cups)
  • 2 cups water
  • 1 package Knorr® Fiesta Sides™ - Spanish Rice

Directions

  • Combine 4 tablespoons cilantro, 1 tablespoon olive oil and garlic in large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator 15 minutes. Blend sour cream and remaining 1 tablespoon cilantro in a small bowl; set aside.
  • Heat remaining 1 tablespoon olive oil in 2-quart saucepan over medium-high heat and cook zucchini, stirring occasionally, 4 minutes or until crisp-tender. Stir in water and Knorr® Fiesta Sides™ - Spanish Rice and bring to a boil. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Remove from heat and let stand 2 minutes; stir.
  • Meanwhile, cook chicken in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 8 minutes or until chicken is thoroughly cooked. Arrange chicken next to zucchini rice on a serving platter. Serve with sour cream mixture and garnish, if desired, with fresh cilantro leaves sprigs, sliced lime wedges and hot pepper sauce.
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