This is a very simple and tasty recipe that will result in juicy, tender, and spicy chicken breasts. Served with some Mexican flavored rice or pasta and a green salad it makes a great meal. And as a bonus, I have a second recipe that makes use of the leftover breasts to prepare a different meal!
Salsa Chicken Breasts
Ingredients:
3-4 large whole boneless, skinless chicken breasts, trimmed
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
¼ tsp adobo chili powder
1 tsp black pepper
1/8 tsp cayenne
1 cup of fresh chunky salsa (the kind you find in the deli section)
1 cup of shredded cheddar or Mexican blend cheeses
Sour cream, diced onion, diced tomatoes, lettuce, black olives, etc. (use whatever toppings you like on Mexican food)
Instructions:
Rinse and pat dry the chicken.
Combine the dry spices and rub liberally all over the chicken and place in a large greases baking dish.
Pour a couple of spoonfuls of the salsa on top of each piece of chicken.
Top each breast with shredded cheddar cheese.
Cover with foil and bake at 350° for about 30 minutes or until internal temp reaches 165°.
Let rest for 10-15 minutes then slice and serve over rice (I really like the Knorr Mexican rice because it's quick and easy) and garnished with your preferred toppings, i.e. sour cream, lettuce, tomatoes, onions, etc.
Mexican Chicken and Veggie Stew
If you have a leftover breast or two from the Salsa Chicken recipe this is a great way to turn them into a new dish for dinner!
Mexican Chicken and Veggie Stew
Ingredients:
1-2 large baked Salsa Chicken Breasts
1 medium zucchini
1 red bell pepper
1 can petite diced tomatoes with their juices
1 tsp onion powder
1 tsp garlic powder
salt & pepper
½ cup water (as needed)
1 cup white long grain rice, cooked
2 tbsp olive oil
Instructions:
Slice zucchini into quarters lengthwise, then chop into 1/4” pieces.
Slice red bell pepper into 1/4” strips then chop in 1-1 ½” pieces.
Heat olive oil in a large lidded saute pan until shimmering.
Add the bell pepper and zucchini to the pan and season with salt & pepper.
Stir frequently until softened.
Dice chicken into bite sized pieces.
Once zucchini and peppers are tender and lightly browned add garlic and onion powder.
Saute for 1-2 minutes until fragrant.
Add canned tomatoes with liquid and stir to combine.
Add the diced chicken and stir in.
Add water as needed to just barely cover ingredients.
Add a bit more salt and pepper and bring to a boil.
Cover and reduce heat to a simmer. Simmer for 15-20 minutes.
Remove lid and continue simmering until liquid has reduced and is stew-like in consistency, about 15 minutes more.
Serve over cooked rice with a dollop of sour cream and fresh chopped parsley.
Thanks for stopping by this evening! What's for dinner at your place?