BBQ Chicken, Veggies and Rice Skillet


  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • Salt to taste
  • Ground black pepper to taste
  • 1/4 cup barbeque sauce
  • 1 (5.5 ounce) package Knorr Rice Sides – Rice Pilaf
  • 2 cups water
  • 1 tablespoon buttery spread
  • 1 cup frozen corn kernels, thawed, or fresh corn kernels
  • 1 green onion (green tops only), sliced


Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and red peppers and cook and stir until the onion becomes translucent, about 2 minutes. Season the chicken with salt and pepper and add to the skillet. Saute until it begins to brown, 2 to 4 minutes. Add the Bbq sauce and stir until combined. Transfer mixture to a bowl.

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Add Knorr(R) Rice SidesTM- Rice Pilaf, water and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low and continue cooking for 5 minutes. Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand 2 minutes.

Serve topped with chopped green onions.