with Tomato Salsa, Corn and Rice
Ingredients: Organic chicken breast • Sweet bell pepper • Basmati rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Thaw-friendly corn (corn, modified vinegar) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).
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Organic Chicken Breast
2 unit(s)
Mexican Seasoning
16 g
Corn Kernels
113 g
Sweet Bell Pepper
1 unit(s)
Tomato Salsa
0.5 cup
Basmati Rice
0.75 cup
Chicken Broth Concentrate
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Core, then cut pepper into 1/4-inch pieces.
- Pat chicken dry with paper towels. Season with Mexican Seasoning and salt.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 2-3 min per side, until golden.
- Transfer chicken to an 8x8-inch baking dish (9x13-inch for 4 servings). Set aside. (NOTE: Chicken will finish cooking in step 5.)
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers and corn. Cook for 4-5 min, stirring often, until tender.
- Add salsa and 2 tbsp (4 tbsp) water. Stir to combine.
- Pour salsa-veggie mixture over chicken. Sprinkle cheese over top.
- Bake in the middle of the oven for 8-10 min, until chicken is cooked through.**
- Fluff rice with a fork.
- Divide rice between plates, then top with cheesy chicken bake.
860
kcal
Calories
30
g
Fat
9
g
Saturated Fat
90
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
55
g
Protein
150
mg
Cholesterol
1500
mg
Sodium
0.4
g
Trans Fat
1400
mg
Potassium
250
mg
Calcium
4
mg
Iron
