Week 4: Salsa Fresca Chicken & Rice

Salsa Fresca Chicken

Salsa Fresca Chicken & Rice

Raise your hand if you love recipes that make you feel like you actually know what you're doing in the kitchen! (Yeah girl!) This salsa fresca chicken recipe is just as easy, quick, and simple as it is zesty and flavorful. The perfect way to spice up your lunches without a lot of skill or effort. 

Time: 50

Serves: 4-6

Ingredients:

  • 1-2 cups uncooked rice (whatever kind you prefer)
  • 1-2 lbs chicken breast or thighs
  • 2 Tbsp oil (any kind you prefer)
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • Salt and pepper, to taste
  • 1 cup pico de gallo
  • 1/2 cup shredded cheese (any kind you prefer)
  • Optional toppings: fresh lime juice, cilantro, avocado, hot sauce, sour cream/greek yogurt

Directions:

  • Preheat oven to 425 °F, and grease a large baking dish or line it with aluminum foil
  • Lay the chicken flat in the baking dish, then sprinkle evenly with the seasonings
  • Cover the chicken with pico de gallo, then top it with the cheese
  • Place the chicken in the oven and roast for about 35-45 minutes, or until the chicken is cooked through (internal temperature of 165 °F)
  • Serve with desired toppings, or let cool, divide among food storage containers, and store in the refrigerator/freezer 
Recipe Modifications:
  • Gluten-free: None
  • Nut-free: None
  • Vegetarian/Vegan: Instead of baking the chicken, serve the rice and pico de gallo with black beans, pinto beans, or refried beans

Recipe Notes:

  • Double the spices, pico de gallo, and cheese if using 2 lbs of chicken
  • Serve with fresh vegetables like bell peppers, carrots, celery, or cucumbers for a balanced meal

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