Categories: Mexican

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 2 Tbsp. olive oil, divided
• 1 1/2 tsp. chili powder
• 1 clove garlic, finely chopped
• 2 Tbsp. fresh lime juice
• 1 medium poblano pepper, chopped, (about 2/3 cup)
• 1 small red onion, chopped, (about 1 cup)
• 1 package Knorr® Rice Sides™ - Rice Pilaf
• 8 corn tortillas or taco shells

Directions

1. SEASON chicken, if desired, with salt and pepper. Combine 1 tablespoon olive oil with chili powder in large bowl; add chicken and toss to coat.
2. HEAT large nonstick skillet over medium heat and cook chicken, stirring frequently, until thoroughly cooked, about 6 minutes. Add garlic to skillet and cook, stirring, until fragrant, about 30 seconds. Add lime juice; toss. Remove and set aside.
3. HEAT remaining 1 tablespoon oil in same skillet over medium-high heat and cook poblano pepper and onion, stirring occasionally, until softened, about 4 minutes. Add 2 cups water to skillet and Knorr® Rice Sides™ – Rice Pilaf and cook according to package directions. Stir in chicken.
4. SERVE in corn tortillas or taco shells and serve, if desired, with sour cream, lime wedges and salsa verde.

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