Chicken & Rice with Zucchini

Ingredients

• 4 slices oscar mayer bacon crumbled cooked
• 3 lb chicken breasts bone-in skinless
• 1 Tbsp chipotle chile pepper powder 
• 4 cups brown rice long-grain hot cooked
• 8  green onions divided sliced
• 0.5 cup 1/2 cup kraft zesty italian dressing italian divided kraft
• 0.8 cup olives spanish divided quartered
• 1  jalapeão pepper stemmed seeded
• 2  bell peppers red coarsely chopped
• 1 large tomatoes chopped
• 1  zucchini sliced

Equipment

• frying pan
• blender

Directions

1. Sprinkle chicken with chipotle pepper; cook in 1/4 cup dressing in large skillet on medium-high heat 3 min. on each side or until browned on both sides.
2. Meanwhile, blend remaining dressing, red peppers, 1/2 cup onions and jalapeo pepper in blender until smooth.
3. Move chicken pieces to edge of skillet.
4. Add pepper pure; bring to boil. Stir in 1/2 cup olives, bacon and remaining onions; cover. Simmer on medium-low heat 15 min. or until chicken is done (165F).
5. Add zucchini and tomatoes; cook, covered, 5 min. or until vegetables are heated through. Stir in rice, remaining olives and onions.