Picante Chicken – a delicious recipe with chicken breast, white rice, baby spinich, salt, pepper, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
The rice: cook the rice according to package instructions or in a rice cooker.
2
The chicken: saute the defrosted chicken breast in a little bit of olive oil. Season to taste with the salt, pepper, garlic powder, oinion powder, curry powder, chili powder, and paprika.
3
While the chicken and rice are cooking put a handful of baby spinich on each plate.
4
When the chicken is cooked take it out of the pan and set it aside. Put the cooked rice in the chicken pan and saute briefly to allow the rice to season.
5
Take the seasoned rice and put it on top of the baby spinich.
6
Now put the chicken back in the pan and saute briefly with the salsa.
7
Lastly, place the chicken on top of the rice and sprinkle the cheese over the top of each plate.
541
kcal
Calories
10
g
Fat
37
g
Carbs
74
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 lb Boneless skinless chicken breast, 1 cup white rice, 1-2 cups baby spinich, salt, and more.
Yes, Picante Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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