Super Quick Salsa Chicken

Enjoy this Mexican dinner packed with rice, chicken, sweet corn and salsa – ready in 30 minutes.
Prep 30 Minutes
Total Time 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 thick & chunky salsa
  • 1 can (11 oz) whole kernel sweet corn, drained
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh cilantro
Recipe Continues Below


  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.


  • 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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