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Salsa Orange Chicken Skillet

“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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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


  • 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.
Nutrition Facts
1-1/2 cups: 397 calories, 6g fat (1g saturated fat), 63mg cholesterol, 357mg sodium, 53g carbohydrate (19g sugars, 4g fiber), 27g protein.
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Average Rating:
  • mdebolt
    Sep 3, 2016

    It was a quick and tasty way to fix a low calorie meal. I doubled the recipe because we like leftovers. My husband has high blood pressure so I used a lower sodium salsa. It's a keeper for us.

  • libgirl02134
    Jan 18, 2016

    I made this tonight and it was delicious. It had the sweet from the marmalade and a bit of spice from the salsa (I used medium). It tasted like orange chicken with out the deep fried meat. This is in my recipe rotation!!

  • Rosemary Swope
    Apr 28, 2015

    Easy to make, and really good flavor. Thank you for sharing this recipe.

  • meaganteal
    Nov 19, 2014

    made this as is, and it was good. It was sweet, and you do need to cook longer than 2 minutes if you want a thicker sauce.

  • dubay25
    Dec 10, 2013

    Super easy and everyone likes it. I make it as is except for doubling it for a family of four. Great with pot stickers.

  • proesner
    Jun 21, 2013

    This tasted a lot like the Orange chicken from a Chinese restaurant. Didn't miss the fried meat in it. I used leftover pork tenderloin with with the chicken. That was good also. Will definitely make this again. Very easy.

  • MummyYummy
    Sep 1, 2011

    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!

  • cml3720
    Apr 21, 2010

    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.

  • mandkhowell
    Jun 16, 2009

    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.

  • foag
    May 25, 2009

    Amazing recipe, very flavorful!