Southwest Chicken With Honey Roasted Corn Salsa Recipe

Ingredients

2

cups uncooked instant rice

2

cups water

4

boneless skinless chicken breasts (about 1 lb)

2

tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

2

tablespoons oil

1

medium zucchini, sliced

1

bag (9 oz) frozen honey roasted sweet corn or 1 bag (10 oz) frozen corn

1 1/4

cups salsa

Preparation

Cook rice in water as directed on box. Meanwhile, coat chicken with taco seasoning mix.

In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from skillet; cover to keep warm.

In same skillet, heat remaining 1 tablespoon oil. Cook zucchini in oil 3 minutes, stirring occasionally. Meanwhile, cook corn in microwave as directed on bag. Add corn and salsa to skillet; cook about 3 minutes or until thoroughly heated.

Serve chicken over rice; top with salsa mixture.