ONE POT Mango Salsa Chicken and Rice | The Recipe Rebel
This Mango Salsa Chicken and Rice is made with 6 ingredients, in ONE pot, and is packed with flavor! Just dump and simmer. (MORE BELOW)
INGREDIENTS:
2 tablespoons oil
4 boneless skinless chicken breasts
1 red bell pepper chopped
1 1/2 cups low sodium chicken broth
1 jar prepared mango salsa 415ml or 14oz
3/4 teaspoon salt
1 pinch pepper
1 cup long grain white rice (converted for best results)
1 cup shredded mozzarella or cheddar cheese
INSTRUCTIONS:
Heat oil in a large skillet over medium-high heat. Add chicken breasts and sear on each side just until golden, about 3-4 minutes per side.
Remove chicken and cover to keep warm.
Add peppers to pan and cook for 2-3 minutes until crisp tender.
Meanwhile, rinse your rice thoroughly.
Add broth and salsa to skillet with peppers. Bring to a boil, add rice, salt and pepper. Cover and reduce to medium-low to simmer for 10 minutes.
Uncover, stir, and nestle chicken breasts down in the rice. Cover and cook for 10 more minutes until chicken is cooked through and rice is tender.
Uncover, stir rice, and sprinkle cheese over chicken. Cover and let rest for 5 minutes before serving.
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PRINTABLE RECIPE & NUTRITION INFO:
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BASE STIR FRY SAUCE RECIPE
1/2 cup soy sauce, tamari or liquid aminos
1/4 cup white vinegar or rice vinegar
2 cloves garlic, minced
1️⃣ Add soy sauce, vinegar and minced garlic to a small bowl or mason jar.
2️⃣ Mix or shake until combined. Pour on your favorite stir fry vegetables, chicken, beef or shrimp. Or store in the refrigerator for later.
CHICKEN STIR FRY
(serves 6)
2 tablespoons avocado oil
1.5 lbs boneless skinless chicken thighs, sliced or diced
1/2 red bell pepper, diced or sliced
1 cup broccoli florets
7-8 asparagus spears, cut into 1 inch pieces
1/2 cup quartered mushrooms
1/2 carrot, julienned (optional)
1/3 cup soy sauce, tamari or liquid aminos
3 tablespoons vinegar (white, rice or apple cider)
2 garlic cloves, minced
1 teaspoon ground ginger or 2 tablespoons freshly grated ginger
1 teaspoon sesame oil, optional
1 teaspoon arrowroot powder, optional
1️⃣ Add avocado oil to a large skillet and heat medium high heat. Add chicken and sauté until cooked through.
2️⃣ To the chicken stir fry mixture, add sliced bell pepper, broccoli, asparagus, mushrooms and carrot. Continue to cook for 1-2 minutes.
3️⃣ Stir in soy sauce, vinegar, garlic and ginger. Lower heat to medium and let cook until veggies are soft. Add in sesame oil and thickener (arrowroot powder) if desired.
MACROS (per serving)
Calories 197
Fat 9.3g
Protein 24.2g
Total Carbs 5.1g
Net Carbs 3.7g
SALSA CHICKEN
Serves: 6
2 lbs skinless, boneless chicken (breast or thighs)
4 teaspoons taco seasoning
4 oz cream cheese, softened
1 (10 oz) can Rotel or salsa, drained
1 cup shredded cheddar cheese
1️⃣ Preheat oven to 375 degrees. Place chicken in a 9x13 baking dish and season both sides generously with salt and pepper. Then sprinkle taco seasoning on both sides of chicken and rub into the top.
2️⃣ In a medium bowl, add softened cream cheese and drained Rotel. Stir to combine.
3️⃣ Spread salsa cream cheese mixture on top of chicken. Bake at 375 for 30-35 minutes or until chicken is cooked through.
4️⃣ Remove from the oven. Top with shredded cheddar cheese. Return to the oven and continue baking for 3-5 more minutes or until cheese is melted.
Slow Cooker Instructions: Add chicken to the bottom of the slow cooker. Season with salt, pepper and taco seasoning. Pour rotel over the chicken and top with cream cheese. Cook on high for 3 ½ hours or low for 6-8 hours. Option to make shredded chicken by shredding cooked chicken with 2 forks.
Instant Pot Instructions: Add chicken, taco seasoning, 1 teaspoon salt, ½ teaspoon pepper, Rotel (undrained), ½ cup chicken broth or water. Pressure cook on high for 12 minutes. Allow pressure to release naturally for 8 minutes, then open the valve for quick release. Remove some of the liquid if desired. Shred chicken with softened cream cheese.
MACROS (per serving)
Calories 295
Fat 16.5g
Protein 30.4g
Total Carbs 3.4g
Net Carbs 3g
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Creamy Salsa Chicken Tender Recipe by SooperChef
A perfect continental recipe that fits with our taste buds Salsa Chicken Tender Recipe. Give this Creamy Salsa Chicken Tender a try and do share your experience with us.
#SalsaChickenTender #Salsa #ChickenTender
400g K&N’s Tender Pops
Cooking oil as required
Salt and pepper
2 cups salsa
1/2 cup sour cream
lime wedges
Ingredients for Salsa:
1 ½ cup canned tomatoes, in juice
4 cloves garlic, peeled
1 tbsp Lemon Juice
½ cup Coriander leaves, whole
½ cup pickled jalapenos, or more
½ black pepper
1 tsp salt
½ cup onion
3 fresh green chilli, optional
Ingredients for Sour Cream:
½ cup Cream
2 tbsp Milk
2 lemon Juice
½ tsp salt
DIRECTIONS:
Salsa preparation method:
1- Blend all ingredients (Canned chopped tomatoes, garlic, lemon juice, jalapenos, salt, onion, black pepper) in a food processor or blender until just chunky.
2- Now add fresh coriander and again blend slightly.
Sour Cream preparation method:
1- In a bowl, add cream, milk, lemon juice, salt, mix it slightly and refrigerate for 1 hour.
2- Now whisk it well. Sour cream is ready to use.
Method:
1. Prepare the K&N’s Tender Pops as per the instruction on the pack.
2. Heat 4 tbsp oil in a pan, add the salsa and cook on medium heat, stirring for 2 minutes then cover and simmer over low heat, for 5-7 minutes.
3. Turn the heat down to low; stir in ½ cup sour cream. Mix well.
4. Now add in prepared K&N’s Tender Pops to pan and mix well.
5. Sprinkle with cilantro; serve with nachos or chips, rice, and lime.
Time: 30min
Serve: 4-5
Das ist die leckerste Hähnchenbrust, die ich je gegessen habe! Einfach, günstig und sehr saftig!
Das ist die leckerste Hähnchenbrust, die ich je gegessen habe! Einfach, günstig und sehr saftig! Dieses mexikanische Hühnchenrezept ist ein einfacher Vorspeise mit Fiesta-Flair! Mit einer Zubereitungszeit von nur 15 Minuten werden Sie von diesem extrem einfachen, saftigen und so leckeren !! Probiere dieses einfache Rezept aus und lass es mich in einem Kommentar wissen: „Wie gefällt es dir?“.
ZUTATEN:
2 EL Olivenöl
3 Hühnerbrüste ohne Haut und Knochen
1 Knoblauchzehe
Mit Salz und schwarzem Pfeffer würzen
1/2 TL gemahlener Kreuzkümmel
6 EL Salsa
150 g Cheddar-Käse
1/2 Jalapeño
Im vorgeheizten Ofen (190 °C) backen, bis der Käse Blasen schlägt und anfängt zu bräunen, 15 bis 20 Minuten
Rezept Nr. 2
Das beste und einfachste mexikanische Reisrezept! Es schmeckt, als käme es direkt aus dem Restaurant! Dieses Rezept ist wirklich einfach, lecker und die perfekte Beilage zu jedem mexikanischen Gericht!
ZUTATEN:
2 Tassen Langkornreis
2 EL Olivenöl
Fügen Sie 8 oz / 240 ml Tomatensauce hinzu
6 Stiele Koriander (optional)
1 TL Salz
1 TL gehackter Knoblauch
4 Tassen / 950 ml Hühnerbrühe oder Wasser
1 Würfel Bouillon mit Hühnergeschmack (nur wenn Sie Wasser verwenden)
Prise Kreuzkümmel
Mit Salz und schwarzem Pfeffer würzen
25-35 Minuten köcheln lassen oder bis alles gar ist und keine Flüssigkeit mehr übrig ist. Vor dem Servieren auflockern und GENIESSEN ????????
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Bewerten Sie das Video! ???? - Ich werde mich sehr freuen und es wird die Entwicklung des Kanals unterstützen.
SCHREIBEN SIE EINEN KOMMENTAR oder stellen Sie mir eine Frage zum Rezept. Ich werde mehr als glücklich sein, Ihnen zu antworten.
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Salsa Chicken | Easy Recipe | Urdu/Hindi | Sone fari
all about cooking, home tips and expatriate life in Saudi Arabia.
Baked Salsa Chicken
Based salsa chicken recipe is scrumptious casserole style dinner that takes 40 minutes to cook. Juicy flavorful chicken baked along with layers of delicious Mexican ingredients like refried beans, black beans, corn and salsa topped with loads of cheese!
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 4 servings
Ingredients
4 chicken breasts
16 oz refried beans, canned or homemade
1 cup (15 oz can) black beans
¾ cup corn, canned or frozen
2 cups chunky salsa, divided
1 packet taco seasoning or use 1 ½ tablespoon taco seasoning
1 tablespoon olive oil
1 ½ cups cheddar cheese (used white and yellow cheddar)
Salt to taste
Pepper to taste
For garnish-
Fresh cilantro
Instructions
Pre heat oven at 375°F.
If chicken breasts are large, slice it into half lengthwise. Pat dry chicken breast completely in kitchen towel. Season chicken breast with salt, pepper and taco seasoning on both sides. Rub to evenly spread the seasoning.
Heat olive oil in cast iron pan or any heavy bottom pan. Sear chicken breast on both sides by cooking it for 2-3 minutes on each side.
Remove from the pan and set it aside.
Grease a casserole or baking dish with cooking spray.
If you choose to use cream cheese, add it as first layer on the baking dish. I skipped cream cheese.
Add refried beans and spread it evenly on the casserole baking dish.
Add a layer of black beans. You can add as much or as little you prefer according to your taste preference. Canned black beans should be drained and rinsed before you use.
Add a layer of corn. If using canned corn, drain it completely and use.
Add half the quantity of salsa and spread evenly.
Place seared chicken breast on top of salsa.
Top each chicken breast with remaining salsa. Spread evenly all over the breast.
Sprinkle loads of fresh grated cheese on top.
Cover the dish with aluminium foil.
Bake in pre-heated oven at 375°F for 20 to 25 minutes.
Remove foil and bake for additional 10 minutes until cheese is bubbly and chicken is cooked through. Note: if you have meat thermometer use it to check doneness of chicken, internal temperature of chicken should read 165°F
Garnish baked salsa chicken with fresh cilantro.
Serve immediately.
For more information click on detailed recipe link shared below.
DETAILED RECIPE LINK -