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Mexican Baked Chicken
Prepped in 10
Family Friendly
New
Mexican Baked Chicken

with Seasoned Rice

5 min
Difficulty: 2/3
Mexican

Easy-smothered Mexican chicken is a symphony of flavours for the whole family! Juicy chicken breast can tossed in Mexican Seasoning and topped with a savoury tomato and pepper sauce. All topped with cheese and served over a perfectly fluffy bed of rice! Ingredients: 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 (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • 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).

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Measuring Spoons
Strainer
Large Non-Stick Pan
Medium Pot
Measuring Cups
8x8" Baking Dish

Tags

Family Friendly
New
SEO
Ingredients
Chicken Breasts

Chicken Breasts

2 unit(s)

Mexican Seasoning

Mexican Seasoning

2 tbsp

Corn Kernels

Corn Kernels

113 g

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Tomato Salsa

Tomato Salsa

0.5 cup

Basmati Rice

Basmati Rice

0.75 cup

Chicken Broth Concentrate

Chicken Broth Concentrate

1 unit(s)

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.5 cup

Oil

Oil

2 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Cook rice

  • Using a strainer, rinse rice until water runs clear.
  • To a medium pot, add 1 cup (2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min.
  • Remove from heat. Set aside, still covered.

2
Prep

  • Core, then cut pepper into 1/4-inch pieces. 
  • Pat chicken dry with paper towels. Season with Mexican Seasoning and salt. 

3
Start chicken

  • 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 2-3 min per side, until golden.
  • Transfer chicken to 8x8-inch (9x13-inch) baking dish. Set aside.  

4
Cook veggies

  • Reheat the same pan over medium heat. 
  • 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. 

5
Finish Mexican chicken bake

  • Pour salsa-veggie mixture over the chicken. Sprinkle with cheese. 
  • Bake chicken in the middle of the oven until cooked through, 8-10 min.**

6
Finish and serve

  • Fluff the rice with a fork. 
  • Divide rice between plates, then top with baked chicken-salsa mixture. 

Nutrition per serving

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

1510

mg

Sodium

0.4

g

Trans Fat

1400

mg

Potassium

300

mg

Calcium

4.5

mg

Iron

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