Chicken, rice and zucchini create the perfect palette for a blend of spicy peppers, Spanish olives and crumbled bacon.
What You Need
Original recipe yields 8 servings
4 skinless bone-in chicken breast s (3 lb.), cut crosswise in half
1 Tbsp. chipotle chile pepper powder
1/2 cup KRAFT Zesty Italian Dressing, divided
2 red bell pepper s, coarsely chopped
8 green onions, sliced, divided
1 jalapeño pepper, stemmed, seeded
3/4 cup Spanish olive s, quartered, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 zucchini, sliced
1 large tomato, chopped
4 cups hot cooked long-grain brown rice
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Let's Make It
Sprinkle chicken with chipotle pepper; cook in 1/4 cup dressing in large skillet on medium-high heat 3 min. on each side or until browned on both sides.
Meanwhile, blend remaining dressing, red peppers, 1/2 cup onions and jalapeño pepper in blender until smooth.
Move chicken pieces to edge of skillet. Add pepper purée; bring to boil. Stir in 1/2 cup olives, bacon and remaining onions; cover. Simmer on medium-low heat 15 min. or until chicken is done (165ºF).
Add zucchini and tomatoes; cook, covered, 5 min. or until vegetables are heated through. Stir in rice, remaining olives and onions.
Make It Easy
Keep a pair of kitchen shears on hand as part of your kitchen equipment. Use them to cut the chicken breasts in half.
For a more concentrated sauce, remove the cooked chicken from skillet; cover to keep warm. Continue cooking sauce until thickened to desired consistency.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 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.