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Easy Santa Fe Chicken

"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon butter
  • 1-1/4 cups chicken broth
  • 1 cup salsa
  • 1 cup uncooked long grain rice
  • 1/8 teaspoon garlic powder
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3/4 cup shredded cheddar cheese
  • Chopped fresh cilantro, optional

Directions

  • In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes.
  • Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts
1 each: 339 calories, 10g fat (7g saturated fat), 46mg cholesterol, 744mg sodium, 43g carbohydrate (5g sugars, 3g fiber), 15g protein.

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