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Southwest Chicken with Honey Roasted Corn Salsa

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Southwest Chicken with Honey Roasted Corn Salsa
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Why not Mexican tonight? You'll find all the zesty flavors you love in this recipe for a fast and flavorful chicken dinner.

Ingredients

2
cups uncooked instant rice
2
cups water
4
boneless skinless chicken breasts (about 1 lb)
2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
2
tablespoons oil
1
medium zucchini, sliced
1
bag (11.8 oz) frozen honey roasted sweet corn or 1 bag (12 oz) frozen corn
1 1/4
cups Old El Paso™ Thick 'n Chunky salsa

Directions

  • 1 Cook rice in water as directed on box. Meanwhile, coat chicken with taco seasoning mix.
  • 2 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from skillet; cover to keep warm.
  • 3 In same skillet, heat remaining 1 tablespoon oil. Cook zucchini in oil 3 minutes, stirring occasionally. Meanwhile, cook corn in microwave as directed on bag. Add corn and salsa to skillet; cook about 3 minutes or until thoroughly heated.
  • 4 Serve chicken over rice; top with salsa mixture.
Tips  

You can use summer squash in place of the zucchini if you like.

Change up the spice level by the type of salsa you use. Mild for less spice and hot for extra-spicy flavor.

Nutrition Information 
No nutrition information available for this recipe
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