Chicken with Rice and Salsa
Elevate your dinner game with this vibrant and flavorful Chicken with Rice and Salsa recipe! Perfectly seasoned chicken breasts are pan-seared to golden perfection, served over fluffy, aromatic long-grain white rice simmered in rich chicken broth. A zesty, homemade salsa made with juicy tomatoes, crisp red onion, fresh cilantro, and a touch of heat from jalapeño adds a refreshing burst of flavor. The bright squeeze of lime ties it all together, making this dish a wholesome, satisfying, and colorful meal that’s perfect for busy weeknights or casual entertaining. Ready in just 45 minutes and serving four, this easy chicken and rice recipe with fresh salsa will become a family favorite.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 medium tomatoes
- 0.5 medium red onion
- 1 small jalapeño
- 0.25 cup cilantro
- 1 medium lime
- 0.25 teaspoon salt (for salsa)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of garlic powder.
Cook the chicken breasts in the skillet for 5-6 minutes on each side until golden brown and fully cooked (internal temperature of 165°F). Remove from skillet and set aside to rest.
In a medium saucepan, combine 1 cup of long-grain white rice and 2 cups of chicken broth. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork before serving.
For the salsa, finely chop 2 tomatoes, 1/2 medium red onion, and 1 small jalapeño (seeds removed for less heat if desired).
Roughly chop 1/4 cup of cilantro and add it to a mixing bowl along with the chopped tomatoes, onion, and jalapeño.
Squeeze the juice of 1 lime into the mixture and add 1/4 teaspoon of salt. Stir well to combine.
Slice the cooked chicken breasts and serve over a bed of rice, topped with the freshly made salsa.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 4295 mg | 187% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.0 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
