Super Quick Salsa Chicken

Enjoy this Mexican dinner packed with rice, chicken, sweet corn and Old El Paso® salsa – ready in 30 minutes.
Prep 30 Minutes
Total 30 Minutes
Servings 4

Ingredient List

  • 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
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Recipe Continues Below

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Serve chicken over rice; top with vegetable mixture, sour cream and cilantro.

Expert Tips

  • 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.

Nutrition

  • 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

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