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Cilantro Chicken with Zucchini Spanish Rice

  • 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



Amount per serving

Calories from Fat90
Total Fat10g
Saturated Fat1.5g
Trans Fat0g
Total Carbs40g
Dietary Fiber3g
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.

  • 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.