- 2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
- 1 pound boneless, skinless chicken breast halves, cut into cubes
- 2 green and/or red bell peppers, thinly sliced
- 1 medium onion, thinly sliced
- 1 teaspoon chili powder
- 2 cups water
- 1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli
- 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.
- 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(R) Rice Sides(TM) - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
- Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.
04/07/2018
recipepes.com
Fajita Chicken & Rice Skillet, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
