Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 pound skinless, boneless chicken breast halves - cubed
- •0.25 teaspoon salt
- •0.25 teaspoon ground black pepper
- •1 (14.5 ounce) can chicken broth
- •1 (8 ounce) jar salsa
- •2 cups instant rice
- •8 ounces shredded Cheddar cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes.
- Add broth and salsa and bring to a boil; turn off the heat and stir in instant rice. Sprinkle Cheddar cheese over the mixture.
- Cover the skillet and let it sit until rice is tender, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 586
- Carbohydrate: 44g
- Fat: 24g
- Fiber: 2g
- Protein: 45g
- Sugar: 3g
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