TANGY CHICKEN & PEPPERS

Tangy Chicken & Peppers image

I created this dish when I was pressed for time during the workweek. It couldn't be easier to make! Frozen ingredients really help save time, and it's also wonderful with noodles.- Donna McLeod, Bentonville, Arkansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen pepper and onion stir-fry blend
1 jar (16 ounces) pineapple salsa
1 can (11 ounces) mandarin oranges, drained
4-1/2 cups hot cooked brown rice or hot cooked rice

Steps:

Sprinkle chicken with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chicken in batches; remove from pan., In same pan, add stir-fry blend and salsa; bring to a boil, stirring occasionally. Return chicken to pan; reduce heat. Simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°. Stir in oranges; heat through. Serve with rice.

Nutrition Facts : Calories 422 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 519mg sodium, Carbohydrate 50g carbohydrate (16g sugars, Fiber 6g fiber), Protein 39g protein.