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Mexican-Style Chicken

Yield 4 servings (serving size: 1 1/2 cups chicken mixture and 3/4 cup rice)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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