Southwestern USA Chicken Skillet
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners when I want something satisfying but healthy. The beauty of this Southwestern chicken skillet is that it comes together in just 40 minutes from start to table, making it perfect for busy nights. Brown rice is packed with fiber and whole grains that keep you full longer, and the salsa adds tons of flavor without any extra calories. Best of all, it's budget friendly and requires just one skillet, which means minimal cleanup. Your family will love the Tex Mex flavors, and you'll feel great knowing you've made a nutritious meal everyone actually wants to eat.
Ella x
Ingredients
- 1 tablespoonoil
- ½ kgboneless skinless chicken breast half(4 small)
- 473 mlwater
- 237 mlthick & chunky salsa
- 10 ouncesfrozen corn(about 2 cups)
- 473 mlbrown rice(uncooked (Minute Rice's brown rice)
- 237 mlfat-free cheddar cheese(shredded)
Detail level
Instructions
- 1
Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170 degrees F).
- 2
Remove chicken from skillet; set aside. Add water, salsa, and corn to skillet; mix well. Bring to boil.
- 3
Stir in rice. Reduce heat to low; cover. Simmer 5 minutes.
- 4
Top rice mixture with chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until cheese is melted and rice has absorbed liquid.
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