Cilantro Chicken with Zucchini Spanish Rice Recipe -
Cilantro Chicken with Zucchini Spanish Rice Recipe
  • READY IN 43 mins

Cilantro Chicken with Zucchini Spanish Rice

Recipe by  

"Chicken breast strips are marinated with garlic and cilantro, then pan-fried and served with zucchini and Spanish-rice flavored rice mix. The dish is garnished with cilantro-flavored sour cream, lime wedges, and hot pepper sauce."

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    13 mins

    43 mins


  1. Combine 1/4 cup cilantro, 1 tablespoon olive oil and garlic in large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator 15 minutes. Blend sour cream and remaining 1 tablespoon cilantro in a small bowl; set aside.
  2. Heat remaining 1 tablespoon olive oil in 2-quart saucepan over medium-high heat and cook zucchini, stirring occasionally, 4 minutes or until crisp-tender. Stir in water and Knorr® Fiesta Sides™ - Spanish Rice and bring to a boil. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Remove from heat and let stand 2 minutes; stir.
  3. Meanwhile, cook chicken in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 8 minutes or until chicken is thoroughly cooked. Arrange chicken next to zucchini rice on a serving platter. Serve with sour cream mixture and garnish, if desired, with fresh cilantro sprigs, sliced lime wedges and hot pepper sauce.
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Reviews More Reviews

Nov 16, 2009

I give this recipe four stars because it really helped me figure out what to do with ingredients that I already had. I had some seasoned chicken fajita meat but I really wasn't in the mood for fajitas. This fit the bill. I ended up doubling the recipe and used one package of Knorr's Spanish Rice & one package of Knorr's Taco Rice. I also removed the zucchini after cooking and set aside. I added it to the rice after the rice was finished cooking. (The thought of boiling the cooked zucchini just didn't sound appealing to me.) My husband loves it, he took two servings, and I am hoping that it will taste even better tomorrow for lunch.

Nov 10, 2009

My entire family, husband, two daughters and 11 month son, loved this recipe. We do love mexican food and so really enjoyed all the fresh cilantro. The spanish rice made for a great vehicle to "hide" the zucchini. It was a quick, easy meal and I have added to our "frequent meal list".


8 Ratings

Nov 10, 2009

I thought this recipe was just alright. I don't think I'll be making it again. My son did not care for it at all and he's liked most of the new recipes that I've been trying lately. I did, however, like the sour cream mixed with cilantro.

Jul 19, 2010

Good. Easy. A nice way to sneak zucchini into a meal. It is perfect with the cilantro sour cream.


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  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 18.1 g
  • 6%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 30.5 g
  • 61%
  • Sodium
  • 121 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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