TOP RECIPE SEARCHES
Salmon, Bbq Sauce, Baked Salmon
Mexican Chicken and Vegetables

Submitted by:

Smart Balance

Articles You May Find Interesting

Hydrogenated and Partially Hydrogenated Oils

Avoid chemically modified fats . You’ve heard the terms “hydrogenated” and “partially hydrogenated” used to describe oils. You’ve seen them on food labels and heard the warnings. Here’s why you...

Stress and Junk Food: A Bad Combination

Up there with high cholesterol, high blood pressure and other major risk factors for heart disease, is stress. Studies have shown that anxiety, depression and other negative emotional states may help...

From the Lab to the Living Room: Sodas and Hypertension

A not-so-sweet hypertension risk.   Love your afternoon regular soda? If sugar-sweetened beverages (SSBs) are a regular part of your day, it might be a good idea to consider an alternative,...

Try this dish for a perfect family supper! Chicken tenders cook quickly, so be careful not to overcook them.

Recipe Ingredients

1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper (optional)
8 chicken tenders (about 1 pound), rinsed and patted dry
1/8 teaspoon ground turmeric (optional)
2 tablespoons Smart Balance® Cooking Oil, divided
1 cup chopped green bell pepper
1 cup chopped onion
1 cup chopped yellow squash or zucchini
1 (14.5-ounce) can diced tomatoes, undrained
2 cups cooked brown rice (cooked according to package directions, omitting salt and fat)

 

TOPPINGS
1/2 cup Sour Cream
1/4 cup chopped fresh cilantro
Lime wedges (optional)

Recipe Steps

In a small bowl, combine chili powder, cumin, salt and red pepper (if desired). Sprinkle both sides of chicken with half of the chili powder mixture. Add turmeric, if desired, to the remaining chili powder mixture and set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook chicken 2 minutes on each side. Set aside on separate plate and cover to keep warm.

 

To pan drippings, add bell pepper, onion and remaining 1 tablespoon oil. Cook 3 to 5 minutes or until bell pepper and onion edges are browned, stirring frequently. Add the squash, tomatoes and remaining chili powder mixture. Bring to a boil, reduce heat, cover tightly, and simmer 10 minutes or until bell pepper is tender. Reduce heat to low; stir in rice and top with chicken and any accumulated juices. Cover and cook 10 minutes to absorb flavors and warm chicken. Serve with sour cream, cilantro and, if desired, lime wedges.

Nutrition Facts

Makes 4 servings. (serving size: 1 cup rice mixture and 3 oz cooked chicken)

 

Nutrition Per Serving:
401 calories
29g protein
35g carbohydrates
16.0g total fat
4.4g saturated fat
5.9g monounsaturated fat
3.6g polyunsaturated fat
0g trans fatty acids
665mg omega-3 fatty acid
3,262mg omega-6 fatty acid
85mg cholesterol
481mg sodium
5g dietary fiber