I had been thinking of making this salsa chicken for a couple of weeks now, but ended up eating the salsa I had in the cupboard with corn chips so I had to buy another jar hahaha. The dish lived up to my expectations. The flavour of the salsa grabbed onto and infused the chicken breasts perfectly.
I chose to serve it with just vegetables as the boys were having ravioli and I have been trying to cut the carbs in the evening and fill up on lean protein instead. The serving of chicken breast and vegetables covered in the salsa was a really filling and satisfying meal that I will be adding to our week-night rotator.
4 Chicken Breasts (single portion size)
1 Jar 300gm Chunky Salsa Mild (or spicy if you like)
Extras to serve:
Broccoli, cauliflower, baby spinach (these can be cooked with the chicken)
Sides:Serve with rice or pasta and extra steamed vegetables
LET’S PUT IT ALL TOGETHER
1. Using a baking dish, place the chicken breasts into it. Make slits in the top of them so the flavour goes through. Pour over the salsa can give it a little mix through to coat the bottom of the chicken.
2. Add the broccoli and cauliflower if serving with that. Place a lid on top or cover with aluminium foil.
3. Place into a pre-heated 180 degree Celsius oven and bake for 25 minutes or until the chicken breast bounces back when touched. Remove the lid and add a few handfuls of baby spinach place back in the over for a further 5 minutes so the spinach can wilt.
While the chicken is cooking you can make your side dish. On this night the kids had ravioli and little of the chicken. When I cook this again I will cook rice with a cup of mixed frozen vegetables (corn, pea and carrot mix) to serve with it.
I topped ours with corn chips (yum) and it would of been nice with a dollop of sour cream too.
This dish is even more delicious when you add ham pineapple and red capisum on top of salsa and some grated cheese . Watch which brand of salsa you buy as some have lots more added sugar than others
Great tips 🙂