| For this dish you'll need: 4 frozen boneless chicken | | | | Bonus Recipe: Zucchini with Salsa |
| breasts, 1 box of Mexican rice, 1 tablespoon of olive | | | | To make this dish you'll need: 4 medium zucchini - |
| oil, 2 1/4 cups water, 1/2 cup red bell pepper, 1/2 cup | | | | sliced, chopped onion, 4 cloves garlic - minced, dried |
| frozen peas - thawed, 1/3 cup of stuffed Spanish | | | | oregano, a jar of salsa and shredded mozzarella |
| olives - cut into halves. | | | | cheese. |
| Run chicken breasts under cool water to rinse off ice | | | | Take a large nonstick skillet and coat with nonstick |
| crystals. Hold under water for about 1 to 2 minutes. | | | | cooking spray and heat over medium heat until nice |
| In a large skillet pan, heat 1 tablespoon of olive oil up. | | | | and hot. |
| Add in the chicken breasts and cook over medium | | | | Add in the sliced zucchini and cook, stirring constantly, |
| high heat for 10 to 15 minutes, or until chicken is a | | | | for 5 minutes. Add in 1/3 cup of chopped onion, the |
| light brown color. | | | | minced garlic and 1/4 teaspoon dried oregano. Cook |
| Add in the water, rice and seasoning packet, 1/2 cup | | | | for another 5 minutes or until the zucchini and onion |
| chopped red bell pepper, 1/2 cup frozen peas and | | | | are lightly browned. |
| the sliced Spanish olives. Bring all ingredients to a boil. | | | | Stir in 1/2 cup of salsa. Bring mixture to a boil and |
| Cover the pan and reduce the heat to simmer. | | | | then reduce heat to low. Simmer for an additional 5 |
| Simmer the chicken and rice for 10 minutes, or until | | | | minutes or until the zucchini is tender-crisp. Sprinkle 1 |
| chicken juices run clear. Remove pan from heat. | | | | 4 cup of mozzarella cheese over zucchini and cook |
| Let the dish sit in the pan for about five minutes with | | | | for 1 or 2 minutes or until the cheese is melted. |
| the cover on, until the liquid is absorbed. Serve with | | | | Serve hot. |
| corn or mixed vegetables. | | | | Makes 4 servings. |
| Makes 4 servings. | | | | |