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Fajita Chicken & Rice Skillet

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  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 1 lb. boneless, skinless chicken breast halves, cut into cubes
  • 2 green and/or red bell peppers, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 tsp. chili powder
  • 2 cups water
  • 1 package Knorr® Rice Sides™ - Cheddar Broccoli

NUTRITIONAL INFORMATION

 

Amount per serving


  • 1 Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
  • 2 Melt remaining 1 tablespoon Spread in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr® Rice Sides™ - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
  • 3 Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.