Fajita Chicken & Rice Skillet

• 2 tablespoons I Can't Believe It's Not Butter!(R) Spread, divided
• 1 pound boneless, skinless chicken breast halves, cut into cubes
• 2 green and/or red bell peppers, thinly sliced
• 1 medium onion, thinly sliced
• 1 teaspoon chili powder
• 2 cups water
• 1 (5.7 ounce) package Knorr(R) Rice SidesTM - Cheddar Broccoli

1. Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
2. Melt remaining 1 tablespoon Spread in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr(R) Rice Sides(TM) - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
3. Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.

i, chicken, green andor, onion, chili powder, water

Taken from www.allrecipes.com/recipe/245976/fajita-chicken-rice-skillet/ (may not work)