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Confetti Chicken ‘N Rice

Dinner, Entrees, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 4 servings per recipe.

  • 3 tablespoons olive oil, divided
  • 1 boneless, skinless chicken breast
  • 3 ears or about 2 1/4 cups no salt added frozen corn ears of corn, kernels removed
  • 1 fresh zucchini, cubed
  • 1 large red bell pepper, cubed
  • 1 medium red onion, diced
  • 1/2 teaspoon garlic powder
  • 1 tablespoon cumin
  • 1/2 teaspoon black pepper
  • 2 teaspoons Mrs. Dash orginal
  • 1/4 teaspoon cayenne pepper
  • 1 package Uncle Ben's original ready rice


  1. In a large non-stick skillet heat 2 tablespoons olive oil on medium high heat.
  2. When the oil is hot carefully place the chicken breast into the skillet.
  3. When the juices run clear remove the chicken from the pan (about 15 minutes).
  4. In the same skillet add 1 tablespoon olive oil and add corn, zucchini, red pepper, and onion.
  5. Sautè on medium to medium high heat until the onions start to carmelize (about 10 minutes).
  6. Next, add in garlic powder, cumin, black pepper, Mrs. dash, and cayenne pepper.
  7. Cube chicken and return to the pan with the vegetables, reduce heat to medium low and keep stirring the mixture for about 5 minutes.
  8. Follow the intructions on the rice package.
  9. When the rice is done add it to the vegetables and continue to sautè for a few more minutes.
  10. Serve and Enjoy!!

About This Recipe

A quick meal with lots of flavor.

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