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–+ servings
David Murphy

Baked Salsa Chicken

Transform three simple ingredients into a restaurant-quality meal with this Juicy Baked Salsa Chicken. By using my "sear and smother" technique, you'll avoid the common trap of watery sauce and dry meat. This 30-minute, one-dish dinner is perfect for busy weeknights and provides a flavor-packed protein that’s great for tacos, salads, or serving over rice.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Recipes
Cuisine: American
Calories: 366

Ingredients
  

  • 1 cup long grain rice uncooked
  • 2 cups chicken broth 16.23 fl.oz
  • 1 cup kidney beans canned
  • 1 teaspoon chopped cilantro more to garnish
  • ½ cup sweet corn frozen or canned
  • 2 large chicken breast halved lengthwise
  • ¼ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup salsa store bought
  • 1 cup grated cheddar

Instructions
 

  1. Preheat the oven to 350°F | 180°C.
  2. In a 9x13 inch baking dish, add rice, chicken broth, kidney beans, cilantro and sweet corn. Stir all together. Season chicken breasts with salt and pepper. Lay chicken on top of the rice. Cover and bake in the oven for 40 minutes.
  3. Open the oven, remove the foil. Add salsa and cheese on the 4 chicken breasts. Put back in the oven and bake until the cheese melts. About 5-8 minutes.
  4. Remove and season with chopped cilantro.
  5. Serve hot.

Nutrition

Serving: 1gCalories: 366kcalCarbohydrates: 31gProtein: 32gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 81mgSodium: 1285mgFiber: 5gSugar: 4g

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