Saturday, July 16, 2011

Salsa Chicken & Rice


This dinner idea came to mind when I saw the beautiful yellow pepper in my refrigerator and a pantry overflowing with salsa. It came together within minutes and filled us up with a nutritious meal. This is a go-to!

Salsa Chicken & Rice
Serves 4

8 boneless chicken tenderloins
1/2 yellow pepper, sliced
1/2 green pepper, sliced
1/2 onion, sliced
1 garlic clove, minced
1/2 jalapeno pepper, minced
2 cups salsa
4 cups cooked brown rice 

Preheat oven to 350 degrees. 

Coat a 7x11 or 9x13 baking dish with non-stick cooking spray. Arrange chicken, peppers, onions, and garlic in the pan and cover with salsa. 

Bake uncovered for 25-35 minutes or until chicken is no longer pink and peppers are softened. Serve atop rice. 

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