Cilantro Chicken with Zucchini Spanish Rice
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WHAT YOU'LL NEED
- 5 Tbsp. chopped fresh cilantro, divided
- 2 Tbsp. olive oil, divided
- 1 Tbsp. garlic, finely chopped
- 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
NUTRITIONAL INFORMATION
Amount per serving
Calories380
Calories from Fat90
Total Fat10g
Saturated Fat1.5g
Trans Fat0g
Cholesterol70mg
Sodium600mg
Total Carbs40g
Dietary Fiber3g
Sugars5g
Protein33g
Calcium10%
Iron15%
Vitamin C50%
Vitamin A25%
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 1 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.
- 2 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.
- 3 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.
Chilled Summer Broccoli Rice Salad
Our chef’s tasty do-it-yourself summer salad is delicious, crisp and flavorful! Simply add bacon, raisins, broccoli, onions and a vinaigrette to Knorr® Rice Sides for a quick sweet and savory side dish.