Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 3 ½ cups water
- 1 (15.5 ounce) can no-salt-added cannellini beans, rinsed and drained
- 1 (4 ounce) can mild chopped green chilies, undrained
- 1 (5.4 ounce) package Knorr® Rice Sides™ - Herb & Butter
- 1 medium zucchini, quartered lengthwise and sliced
Why This Recipe Is A Must Try
Quick Kitchen Tips
- Simmer the chili slowly to allow the flavors to meld together fully.
- If you prefer extra heat, add a pinch of cayenne pepper or chopped jalapeños.
Directions
Season the chicken with a little salt and pepper if you like. Heat some oil in a large, deep nonstick skillet over medium-high heat. Add the chicken and onion, cooking and stirring now and then until the chicken is lightly browned, which should take about 4 minutes. Sprinkle in the ground cumin and cook for another 30 seconds until you can really smell the spices. Pour in the water, then add the beans and chilies along with their liquid, and bring everything to a boil over medium-high heat. Stir in the Knorr® Rice Sides™ - Herb & Butter, lower the heat, cover the pan, and let it simmer for about 4 minutes. Finally, toss in the zucchini and cook until the rice is tender, around 3 minutes. If you want, serve it with lime wedges, fresh chopped cilantro, and some fried tortilla strips or chips for a bit of crunch.
