Cilantro Chicken with Zucchini Spanish Rice
Description
A flavorful one-pan meal with marinated cilantro chicken served alongside zucchini-studded Spanish rice. Fresh, vibrant, and easy to prepare—it’s a healthy dinner with bold Southwestern flavors.
Ingredients
- 1/4 cup chopped fresh cilantro 2 tablespoons olive oil, divided
- 1 tablespoon finely chopped garlic 1 pound boneless, skinless chicken breast halves, cut into thin strips
- 1/2 cup fat free sour cream 1 tablespoon chopped fresh cilantro
- 2 medium zucchini and/or yellow squash, chopped
- 2 cups water
- 1 (5.6 ounce) package knorrВ® fiesta sidesв„ў - spanish rice
Directions
- Combine 1/4 cup cilantro, 1 tablespoon olive oil and garlic in large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator 15 minutes. Blend sour cream and remaining 1 tablespoon cilantro in a small bowl; set aside.
- Heat remaining 1 tablespoon olive oil in 2-quart saucepan over medium-high heat and cook zucchini, stirring occasionally, 4 minutes or until crisp-tender. Stir in water and KnorrВ® Fiesta Sidesв„ў - Spanish Rice and bring to a boil. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Remove from heat and let stand 2 minutes; stir.
- Meanwhile, cook chicken in 12-inch nonstick skillet over medium- high heat, stirring occasionally, 8 minutes or until chicken is thoroughly cooked. Arrange chicken next to zucchini rice on a serving platter. Serve with sour cream mixture and garnish, if desired, with fresh cilantro sprigs, sliced lime wedges and hot pepper sauce.
