- Heat oil in a large skillet over medium-high heat. Add onion, mushrooms and bell peppers; cook and stir 4 minutes. Stir in chicken strips. Add 1/4 cup water, oregano and garlic salt. Reduce heat to medium-low; cook, covered, 20 to 25 minutes or until chicken is cooked through (165°F). Remove from heat.
- Stir tomatoes into chicken mixture; stir in cream cheese and lemon juice. Season with salt and pepper to taste. Cover and let stand 5 minutes or until cheese melts.
- Place rice in a shallow serving bowl. Spoon chicken mixture on rice, and serve.
View all nutritional information
Calories 621, Calories Fat 360, Total Fat 40g, Saturated Fat 18g, Cholesterol 131mg, Sodium 445mg, Carbohydrate 37g, Protein 27g
|Calories (fat) extra||58|
|Total Fat (extra)||62|
|Saturated Fat (extra)||90|
|Vitamin A (extra)||21|
|Vitamin C (extra)||37|