Super Quick Salsa Chicken
Prep 30 Minutes
Total 30 Minutes
- 1 cup uncooked regular long-grain white rice
- 2 cups water
- 4 boneless skinless chicken breasts (1 1/4 lb)
- 2 tablespoons olive or vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium zucchini, chopped (2 cups)
- 1 cup Old El Paso™ Thick ‘n Chunky salsa
- 1 can (11 oz) whole kernel sweet corn, drained
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
Recipe Continues Below
- Cook rice in water as directed on package. Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. Remove chicken from skillet; cover to keep warm.
- In same skillet, heat remaining 1 tablespoon oil. Cook zucchini in oil 3 minutes, stirring occasionally. Stir in salsa and corn. Reduce heat to medium; cook 2 minutes longer or until thoroughly heated.
- Serve chicken over rice; top with vegetable mixture, sour cream and cilantro.
- If you’re short on time, skip flattening and cooking chicken breasts. Substitute 4 cups cubed cooked chicken; add with the salsa and corn in step 3.
- If you have leftovers, serve them the next day as a Mini Tortilla-Topped Snack. Just chop up leftover chicken; spoon chicken and vegetables into a large custard cup and refrigerate. To serve, microwave covered until hot and sprinkle with crushed tortilla chips.
- 1 Serving Calories 520 (Calories from Fat 140); Total Fat 15g (Saturated Fat 4g ,Trans Fat 0g); Cholesterol 95mg; Sodium 1580mg; Potassium 540mg; Total Carbohydrate 58g (Dietary Fiber 2g ,Sugars 5g); Protein 38g
- % Daily Value: Vitamin A 15%; Vitamin C 8%; Calcium 6%; Iron 20%
- Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 2 1/2 Vegetable; 3 1/2 Very Lean Meat; 2 Fat
- Carbohydrate Choice: 4
*Percent Daily Values are based on a 2,000 calorie diet