Cilantro Chicken with Zucchini Spanish Rice Recipe

• ¼ cup fresh Cilantro (chopped)
• 2 tbsp Olive Oil, divided
• 1 tbsp Garlic (finely chopped)
• 1 pound boneless, skinless Chicken Breast Halves (cut into thin strips)
• ½ cup fat-free Sour Cream
• 1 tbsp fresh Cilantro (chopped)
• 2 medium Zucchini (chopped)
• 2 cups Water
• 1 (5.6 oz) package Spanish Rice

• Mix together ¼ cup cilantro, 1 tbsp olive oil and garlic in a large bowl.
• Add chicken breasts and toss to coat with the mixture.
• Cover the bowl and marinate in the refrigerator for 15 minutes.
• Take a small bowl and blend together sour cream and 1 tbsp cilantro. Keep aside.
• Place a 2-quart saucepan on medium-high heat and heat 1 tbsp olive oil.
• Add zucchini and cook for 4 minutes till it turns crisp-tender, stirring occasionally.
• Add water and Spanish rice. Stir gently.
• Boil the water and reduce heat to low. Cover the saucepan and simmer for 7 minutes till rice turns tender.
• Remove the pan from fire and let it stand for 2 minutes. Stir well thereafter.
• Place the chicken breasts in a non-stick skillet and cook over medium high heat, stirring occasionally, for about 8 minutes.
• Spoon out zucchini rice on a serving plate.
• Arrange the chicken breasts beside the rice.
• Serve with sour cream mixture.
• If desired, garnish with sliced lime wedges and hot pepper sauce.