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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
  • 2 cups corn, frozen, or canned and rinsed
  • 1 fresh zucchini, cubed
  • 1 large red bell pepper, cubed
  • 1 medium red onion, diced
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 teaspoons salt free seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 package (about 2 cups) instant rice
  • 1/2 cup water


  1. Follow the instructions on rice package.
  2. Heat 2 tablespoons oil in large skillet on medium high heat.
  3. Add chicken and brown on both sides. When the juices run clear, remove from the pan, about 15 minutes. Cool.
  4. In the same skillet add 1 tablespoon oil, corn, zucchini, red pepper, and onion.
  5. Sauté on medium high heat until the onions are soft, about 10 minutes.
  6. Add garlic powder, cumin, salt less seasoning, black pepper, cayenne pepper and water.
  7. Cube the chicken and return to the pan with the vegetables. Reduce heat to medium low.
  8. Add rice to vegetables and sauté for 5 minutes. Serve hot.

About This Recipe

A quick meal with lots of flavor.

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