Mexican-Style Chicken

Oxmoor House
Prep: 5 minutes; Cook: 12 minutes. Prepare 3 cups cooked rice using 1 extra-large bag of boil-in-bag long-grain rice. Start the rice, and let it cook while you prepare the chicken mixture.
4 servings (serving size: 1 1/2 cups chicken mixture and 3/4 cup rice)


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1 tablespoon chili powder
1 tablespoon sugar
2 tablespoons salt-free Mexican seasoning
1 cup salsa
1 (14.5-ounce) can stewed tomatoes, coarsely chopped
Cooking spray
1 pound chicken breast tenders
1/2 (16-ounce) package frozen pepper stir-fry (about 2 1/2 cups)
1 cup frozen chopped onion
3 cups hot cooked long-grain rice


Combine first 3 ingredients in a small bowl. Combine salsa and tomatoes.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and sprinkle evenly with chili powder mixture. Top with pepper stir-fry and onion. Pour salsa mixture evenly over top. Bring to a boil; cover and reduce heat. Simmer 10 minutes or until chicken is done. Serve over cooked rice.

Created date

April 2009

Nutritional Information

Calories 349
Caloriesfromfat 6 %
Fat 2.3 g
Satfat 0.5 g
Monofat 0.5 g
Polyfat 0.6 g
Protein 32.8 g
Carbohydrate 49 g
Fiber 6 g
Cholesterol 66 mg
Iron 2.8 mg
Sodium 854 mg
Calcium 71 mg