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Let's Make It
Heat dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned on both sides. Remove chicken from skillet; cover to keep warm.
Add peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; cover. Simmer on medium-low heat 10 min. or until done (165ºF).
Top with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.
Add 1 rinsed 15.5-oz. can black beans or 1 drained 15-oz. can corn to cooked peppers in skillet along with the tomatoes and salsa.
How to Prepare for Two
Prepare recipe as directed, dividing all ingredients in half. Makes 2 servings.
Substitute whole wheat pasta for the rice.
The cheese makes this delicious, yet low-calorie and low-fat, meal a good source of calcium. And in addition to brightening up the meal, the colorful red peppers and tomatoes also contain vitamin C and provide 1/2 cup of vegetables per serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.