Mexican

Chipoltle Chicken and Peppers Over Rice is for Dinner.

Chipoltle Chicken and Peppers Over Rice takes 15 minutes to prepare.

Chipoltle Chicken and Peppers Over Rice takes 15 minutes to cook.

Chipoltle Chicken and Peppers Over Rice makes 2 servings.

The ingredients for Chipoltle Chicken and Peppers Over Rice are:

1 Boneless/Skinless Chicken Breast
2 TBSP Extra Virgian Olive Oil
1 Knorr Chipoltle Mini Cube
Juice of half a lime
1 Jalapeno Pepper
1 Green Bell Pepper
1 Medium Onion
1/2 Cup Chicken Broth
1 TBSP Fat Free Sour Cream
2 Cups Cooked Rice

Here is how you make Chipoltle Chicken and Peppers Over Rice:

On either an indoor electric grill or outside; grill the Jalapeno and Bell Pepper.Slice our cube the chicken breast and place in a large zip lock bag. Crumble the chipoltle mini cube and add to chicken then add the juice of half a lime. Close the bag and thuroughly mix and let set.Remove seeds and veins from the peppers, chop the jalapeno and slice the bell pepper in 1/4" thick slices, slice the onion in 1/4" thick rings and quarter the rings.In a skillet pre-heat the EVOO and once hot pour the contents of the zip lock bag into the skillet. Once the chicken is thoroughly cooked, scoop out leaving any remaining liquid in the pan. Cook the onions in the same oil and lime juice the chicken was cooked in and once the onions become translucent add in the chicken, jalapeno and bell pepper.Stir in 1/2 cup chicken broth and TBSP of sour cream. Bring to a boil, reduce heat to a simmer and cover for 5 minutes.Serve over 1 cup of cooked rice.Number of Servings: 2Recipe submitted by SparkPeople user SNIPER_COOKIN.

The nutritional information for Chipoltle Chicken and Peppers Over Rice is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 377.9

• Total Fat: 8.1 g
• Cholesterol: 30.0 mg
• Sodium: 373.1 mg
• Total Carbs: 58.1 g
• Dietary Fiber: 3.2 g
• Protein: 17.9 g

Chipoltle Chicken and Peppers Over Rice is Mexican cuisine.