Ingredients
3 tablespoons reduced-sodium taco seasoning1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes1 tablespoon canola oil1 jar (11 ounces) chunky salsa1/2 cup reduced-sugar peach spreadable fruitHot cooked rice
Preparation
Place taco seasoning in a large resealable plastic bag; add chicken and toss to coat.
In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.
