Easy Baked Salsa Chicken and Rice
This Easy Baked Salsa Chicken and Rice is a super easy Mexican-inspired weeknight meal made in only one pan! On the table in about 30 minutes!
I don’t know about your family but in our house we are back at it – and by “it” I mean the busy fall back-to-school and back-to-activities season that seems to always take us by surprise at the end of summer. I think we do a pretty good job of avoiding the unnecessary busyness and opting for a more stable and structured family life, but that doesn’t mean I’m not reaching for easy one pan meals, like this Easy Baked Salsa Chicken and Rice, several times a week just to get through the dinner hour.
Between school, piano lessons, dance class, and just the regular old family responsibilities like never-ending laundry (can I get an amen!?) and making sure my family gets fed 3 times a day, I depend on meal planning and easy weeknight meals like this one to ensure I’m not going crazy on the daily. And because maintaining a healthy diet is very important to us – we deal with a few food allergies and intolerances in our family – our easy weeknight meals have GOT to be healthy too!
This Easy Baked Salsa Chicken and Rice is one of our faves – it’s super simple to throw together, it’s packed with veggies and delicious fat-free salsa, it’s made with whole grain rice (substitute brown rice if you like that!) and low-fat chicken breasts, AND it’s on the table in about 30-35 minutes. I mean, what’s not to love!?!?
- 1 tablespoon olive oil
- 4 chicken breasts (about 3 oz each)
- 1 tablespoon low sodium taco seasoning
- 2 bell peppers (I use red and green) chopped
- 1 1/4 cup long grain white rice
- 3 cups low sodium chicken stock
- 1 1/2 cups fat free salsa
- 1/2 cup shredded cheddar cheese
- chopped cilantro and sliced jalapenos for serving optional