Zesty Skillet Chicken Altered By MEP |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Obviously got this off a can of Del Monte tomatoes, but I fiddled around with it a bit. It's a great weekday meal to throw together, especially if you have everything cut up ahead of time. I make this pretty often.(I also like a little Frank's Hot Sauce on my plate) You can also throw in a can of black beans or whatever. Be creative! Ingredients:
2 -3 tablespoons oil |
4 boneless skinless chicken breast halves, cubed |
1 cup chopped onion (or more) |
1 -2 clove garlic, minced |
1 (15 ounce) can del monte zesty diced tomatoes with mild green chilies (or something similar) |
1 1/2 cups frozen corn |
1 green pepper, chopped |
1 (4 ounce) can diced green chilies |
shredded monterey jack cheese or cheddar cheese |
chopped fresh cilantro |
cooked rice |
Directions:
1. In a large skillet saute chicken, onion and garlic in oil until chicken is no longer pink.
2. Season with salt and pepper.
3. Add tomatoes, corn, green pepper,and green chilies and simmer till liquid is somewhat reduced.
4. Serve over rice and add cheese.
5. Garnish with cilantro if desired.
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