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Mexican Chicken Skillet

Total time 14 mins
Yield 4 servings.
Enjoy an easy Mexican skillet dish with only a few ingredients and 15 minutes. Pre-cooked chicken strips and instant rice cut down on time but not flavor.

Ingredients

  • Cooking spray
  • 1 (9-ounce) package frozen Southwestern-flavored cooked chicken breast strips
  • 1 3/4 cups water
  • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
  • 2 cups instant rice, uncooked
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
  • 1 cup (4 ounces) shredded reduced-fat Mexican blend cheese

Nutrition Information

  • calories 402
  • caloriesfromfat 17 %
  • fat 7.7 g
  • satfat 3.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 27.1 g
  • carbohydrate 55.5 g
  • fiber 1.3 g
  • cholesterol 40 mg
  • iron 0.0 mg
  • sodium 767 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken strips, and saute 3 to 5 minutes or until chicken is thoroughly heated. Remove chicken from skillet, and set aside.

  2. Add water and tomatoes to skillet; bring to a boil. Stir in rice and corn; top with chicken strips and cheese. Cover, remove from heat, and let stand 5 minutes.

Cooking Light 5-Ingredient 15-Minute Cookbook