Quick Salsa Chicken

No one wants to turn an oven on when its 80 degrees + outside, especially not me! This recipe is an easy, super fast one that works really well for summer. I first saw it in a Betty Crocker magazine a few years back and it has made regular appearances on our menu ever since. In the fall, winter and spring I am 100% organized when it comes to our dinner menus. I plan them out in advance, do grocery shopping on Sundays and know what I am making every night of the week. Since the weather has been warm here I have not planned one meal. ;)

This is one of those recipes where you will likely have most of the ingredients already on hand. So if a summer day starts winding down and you realize you have NO plan for dinner, remember this one and dinner will be on the table in 15-20 minutes.

~Wendy

Quick Salsa Chicken

 

Author: Wendy

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

• 1 c. uncooked white or brown rice


• 2 c. water


• 4 boneless, skinless chicken breasts


• 2 Tbsp olive oil


• 1 medium zucchini, chopped up (about 2 cups)


• 1 c. mild salsa


• 1 can sweet corn niblets


• 1/4 c. sour cream


• 2 Tbsp cilantro, chopped (optional)

Instructions

1. Cook rice in the water as directed on its package.


2. 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 1/4 inch thick.


3. In a 12-in skillet, heat 1 Tbsp of the olive oil over medium-high heat. Sprinkle chicken with salt & pepper and cook in the oil for 6-10 minutes, turning once, until golden brown and cooked through the middle. Remove the chicken from the pan and wrap to keep warm with foil.


4. In the same skillet heat the remaining olive oil.


5. Add the zucchini and cook for 2-3 minutes.


6. Add the salsa and corn, reduce the heat to medium; cook for 2 minutes or until thoroughly heated.


7. Serve the chicken over rice, and top with the vegetable/salsa medley. Top with sour cream and cilantro leaves.

 

Notes

You can cook the chicken breasts on the grill instead of a skillet. While the chicken is cooking follow the instructions for the vegetable medley using the skillet.

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