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Salsa Orange Chicken Skillet Recipe

Salsa Orange Chicken Skillet Recipe photo by Taste of Home

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“This is an easy, festive meal to serve for any occasion. Its taste and appearance are sure to impress.” Especially since this dish only has 6 g of fat per serving! Nancy Daugherty - Cortland, Ohio

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Salsa Orange Chicken Skillet Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

2 cups uncooked instant brown rice
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons canola oil
1 cup chunky salsa
1/4 cup orange marmalade
2 tablespoons lime juice
1 tablespoon brown sugar
1/4 teaspoon ground allspice
2 tablespoons minced fresh cilantro

Directions

Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5 minutes or until no longer pink.
Stir in the salsa, marmalade, lime juice, brown sugar and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Sprinkle with cilantro. Serve with rice. Yield: 4 servings.

Nutritional Facts 2/3 cup chicken mixture with 3/4 cup rice equals 397 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 357 mg sodium, 53 g carbohydrate, 4 g fiber, 27 g protein.

Originally published as Salsa Chicken Skillet in Simple & Delicious March/April 2009, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Salsa Orange Chicken Skillet

Salsa Orange Chicken Skillet

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Reviewed on Sep. 01, 2011 by MummyYummy

Great way to reinvent Chicken and Rice Left-overs. Rave reviews and I had the key ingrediants right in my fridge. I used this to spice up my grilled chix left overs so I added already grilled chix to the skillet and added the Salsa recipe. Scooped it ontop of nuked left over rice pilaf and tada! Chix Salsa! Delish!

Reviewed on Feb. 22, 2011 by bjdirks1

I made the recipe as is, but the chicken had not absorbed any of the wonderful flavor of the sauce after the 2 minutes of cooking, so I covered the pan and simmered it for about 45 minutes. It really made a difference. The longer cooking time allowed the flavors to marry. I did add a little salt to the recipe. You could also top it with chopped green onions along with the cilantro. Such a simple recipe.

Reviewed on Apr. 21, 2010 by cml3720

I loved the unusual combination in the sauce, but felt it was a bit too sweet. Next time I will either cut the marmalade or the brown sugar a bit.

Reviewed on Jun. 16, 2009 by mandkhowell

I'll admit when I saw minute rice and allspice as the ingredients, I was very skeptical. I'm so glad I tried this one! The flavor was Awesome! Only downfall is I used medium salsa and the kids didn't like it - next time I'll use mild salsa.

Reviewed on May. 25, 2009 by foag

Amazing recipe, very flavorful!