DUMP-AND-BAKE SALSA CHICKEN
This easy Salsa Chicken requires just one dish and about 10 minutes of prep for a nutritious and family-friendly dinner!
Provided by Blair Lonergan
Categories Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Spray a large (9 x 13-inch) baking dish with cooking spray.
- In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
- Place chicken on top of corn mixture. Season chicken with salt and pepper, to taste.
- Pour remaining ½ cup of salsa over chicken.
- Cover tightly with foil and bake for approximately 45-60 minutes, or until internal temperature of chicken reaches 165 degrees F. The total length of cooking time will vary depending on the size of your chicken breasts.
- Remove chicken from dish and slice (or shred with two forks). Return to dish, stir to combine, and serve.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 324 kcal, Carbohydrate 36.7 g, Protein 42 g, Fat 2.9 g, SaturatedFat 0.6 g, Cholesterol 88 mg, Sodium 434 mg, Fiber 7 g, Sugar 7.3 g
CHICKEN WITH PEACH AND MELON SALSA
Steps:
- Heat a grill pan over medium-high heat.
- Place peaches halves on grill pan and grill 2 to 3 minutes per side. Set aside to cool and then dice into small pieces.
- Season both sides of each chicken breast with 1 teaspoon Jamaican jerk seasoning. Place chicken breasts in pan and grill for 6 minutes per side, or until cooked through.
- Meanwhile, in a medium bowl, combine grilled peaches and remaining ingredients. Stir thoroughly.
- Serve chicken topped with peach and melon salsa.
Nutrition Facts : Calories 170 calorie, Fat 1.5 grams, SaturatedFat 0.5 grams, Cholesterol 68 milligrams, Sodium 607 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 28 grams, Sugar 8 grams
CORNMEAL CHICKEN WITH PEACH SALSA
Cornmeal-coated chicken pairs nicely with a tangy peach-and-cilantro salsa. The best part? It goes together in no time!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In large bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
- In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is clear when center of thickest part is cut (170°F). Serve with salsa.
Nutrition Facts : Calories 450, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 12 g, TransFat 0 g
PEACH SALSA CHICKEN
Peachy sweetness mellows out the jalapeno kick in this homemade salsa. The whole meal is done in a half hour! -Kristi Silk, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.
Nutrition Facts : Calories 467 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 772mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
PEACHY SALSA CHICKEN
Make and share this Peachy Salsa Chicken recipe from Food.com.
Provided by Parsley
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat chicken cubes with chili powder and cumin.
- Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 2-3 minutes, stirring occasionally until browned on all sides.
- Add salsa and peach preserves. Reduce heat to low; cover and simmer 15-20 minutes.
- Sprinkle with cilantro and serve.
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