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Tangy Chicken & Peppers

 Tangy Chicken & Peppers
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 chicken breast half with 3/4 cup rice and 2/3 cup sauce equals 422 calories, 5 g fat (1 g saturated fat), 94 mg cholesterol, 519 mg sodium, 50 g carbohydrate, 6 g fiber, 39 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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