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Southwest Chicken Skillet

This was one oI those 'my oven is Iull oI bread, what can I cook on the stovetop? inspired
dinners. It`s quick, easy, and a great use Ior leItover rice. Hubby absolutely declared this one a
keeper. I served it with a side oI Bush`s Grillin` Beans, the Black Bean Fiesta Ilavor, which
were.okaybetter when mixed with the rice. I`m sure we`ll be making this again.
O boneless, skinless chicken breasts
O cups cooked brown rice
O cup your Iavorite salsa (I preIer something with a kick)
O pinch each oI: kosher salt, pepper, chili powder, cumin, garlic powder
O tablespoon olive oil
. In a large skillet, heat the oil over medium heat.
. Meanwhile, season both sides oI your chicken breasts. I don`t have any real
measurements, just however much spice you like.
3. Lay each chicken breast in the skillet and cook approximately Iive minutes. You`re
going Ior some good caramelization.
4. Flip and cook another 5 minutes.
5. Add the salsa to the skillet and reduce heat to medium low. Simmer Ior another 5-
minutes. You`ll want to cut into the thickest part oI the breast to make certain it`s no
longer pink.
6. Add the rice and stir well to combine. Allow to heat through.
7. Serve the chicken over the rice.