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Tangy Chicken & Peppers Recipe

Tangy Chicken & Peppers Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

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

  • 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.

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 Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer