Cilantro Chicken With Zucchini Rice

• 5 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh garlic, finely chopped
• 1 lb chicken breast halve, cut into thin strips
• 12 cup low-fat sour cream
• 2 zucchini (about 4 cups) or 2 yellow squash, medium, chopped (about 4 cups)
• 2 cups water
• 1 (5 5/8 ounce) package Spanish rice mix (I use Lipton brand)

1. Combine 4 Tablespoons cilantro, 1 Tablespoon olive oil and garlic in a large bowl.
2. Add chicken and toss to coat.
3. Cover and marinate in refrigerator 15 minutes.
4. Blend sour cream and remaining 1 Tablespoon cilantro in a small bowl; set aside.
5. Heat the remaining 1 Tablespoon olive oil in a medium skillet over medium-high heat, and cook zucchini about 4 minutes or until crisp-tender, stirring occasionally.
6. Stir in water and Spanish rice mix, and bring to a boil.
7. Reduce heat to low and simmer, covered, 7 minutes or until rice is tender.
8. Remove from heat and let stand 2 minutes, then stir.
9. Meanwhile, cook chicken in a large nonstick skillet over medium-high heat about 8 minutes or until chicken is thoroughly cooked.
10. Arrange chicken on top of or next to rice on serving plates.
11. Serve with sour cream mixture and lime wedges, avocado slices, hot sauce, or whatever you like.
12. Enjoy!

fresh cilantro, olive oil, fresh garlic, chicken breast halve, lowfat sour cream, zucchini, water, spanish rice

Taken from www.food.com/recipe/cilantro-chicken-with-zucchini-rice-381588 (may not work)