Quick Grilled Chicken Chili
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6g||9 %|
|Saturated Fat 1g||5 %|
|Cholesterol 50g||17 %|
|Sodium 1590mg||66 %|
|Total Carbs 47g||16 %|
|Dietary Fiber 4g||16 %|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
|1||pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.)
|1||tablespoon olive oil or vegetable oil
|1|| medium onion, chopped
|1||box (6.8 ounces) Spanish rice mix
|1||can (14.5 ounces) diced tomatoes, undrained
|1||cup frozen peas, thawed
In large nonstick skillet, heat oil over medium-high heat and cook onion, stirring occasionally, 2 minutes.
TIP: To create this recipe with lower sodium, use a reduced-sodium prepared rice mix. Specialty rice such as popcorn or pecan rice can also be substituted.
|2||Meanwhile, remove seasoning packet from rice mix and set aside. Add rice mix to skillet and cook, stirring constantly, 2 minutes. Add seasoning packet, tomatoes and water according to package instructions; bring to a boil. Reduce heat to low; cover and simmer 15 minutes.|
|3||Stir in chicken and peas. Increase heat to medium; cover and cook until heated through, about 3 minutes.|