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.
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
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.


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.

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