Super Quick Salsa Chicken

Super Quick Salsa Chicken

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

Ingredients

  • 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

Instructions

Step 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.

Step 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.

Step 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.

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

Nutrition

Calories520(Calories from Fat140),Total Fat15g(Saturated Fat4g,Trans Fat0g),Cholesterol95mgSodium1580mgTotal Carbohydrate58g(Dietary Fiber2g Sugars5g),Protein38g;% Daily Value*:Vitamin A15%;Vitamin C8%;Calcium6%;Iron20%; Exchanges:2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices:4
*Percent Daily Values are based on a 2,000 calorie diet.

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.