Fajita Chicken & Rice Skillet

This fajita chicken and rice skillet with bell peppers, chili powder, and onion is a quick and easy 35-minute meal the whole family will love.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 329 Calories

Ingredients

• 2 cups water
• 1 teaspoon chili powder
• 1 medium onion, thinly sliced
• 1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli
• 1 pound boneless, skinless chicken breast halves, cut into cubes
• 2 green and/or red bell peppers, thinly sliced
• 2 tablespoons I Can't Believe It's Not Butter!® Spread, divided

Recipe Instructions

Step 1

Melt 1 tablespoon Spread in a 12-inch nonstick skillet over medium-high heat. Cook chicken in hot Spread, stirring frequently, until thoroughly cooked, about 5 minutes. Remove chicken and set aside.

Step 2

Melt remaining 1 tablespoon Spread in the same skillet. Cook bell peppers, onion, and chili powder in hot Spread, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Stir in water and Knorr Rice Sides - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer, covered, until rice is tender, about 7 minutes.

Step 3

Return chicken to the skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream, and finely chopped fresh cilantro.