Tangy Chicken & Peppers Recipe

Tangy Chicken & Peppers Recipe
Tangy Chicken & Peppers Recipe photo by Taste of Home
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Tangy Chicken & Peppers Recipe

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I created this dish when I was pressed for time during the workweek. It couldn't be easier to make! Frozen ingredients really help save time, and it's also wonderful with noodles.— Donna McLeod, Bentonville, Arkansas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) frozen pepper and onion stir-fry blend
  • 1 jar (16 ounces) pineapple salsa
  • 1 can (11 ounces) mandarin oranges, drained
  • 4-1/2 cups hot cooked brown rice or hot cooked rice

Directions

Sprinkle chicken with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chicken in batches; remove from pan.
In same pan, add stir-fry blend and salsa; bring to a boil, stirring occasionally. Return chicken to pan; reduce heat. Simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°. Stir in oranges; heat through. Serve with rice. Yield: 6 servings.
Originally published as Tangy Chicken & Peppers in Taste of Home June/July 2013

Nutritional Facts

1 chicken breast half with 3/4 cup rice and 2/3 cup sauce: 422 calories, 5g fat (1g saturated fat), 94mg cholesterol, 519mg sodium, 50g carbohydrate (16g sugars, 6g fiber), 39g protein.

  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) frozen pepper and onion stir-fry blend
  • 1 jar (16 ounces) pineapple salsa
  • 1 can (11 ounces) mandarin oranges, drained
  • 4-1/2 cups hot cooked brown rice or hot cooked rice
  1. Sprinkle chicken with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chicken in batches; remove from pan.
  2. In same pan, add stir-fry blend and salsa; bring to a boil, stirring occasionally. Return chicken to pan; reduce heat. Simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°. Stir in oranges; heat through. Serve with rice. Yield: 6 servings.
Originally published as Tangy Chicken & Peppers in Taste of Home June/July 2013

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