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Salsa chicken with chickpea rice
Salsa chicken with chickpea rice
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Ingredients:
  • 150.00 gm brown rice
  • 382.50 gm salt reduced chicken style liquid stock
  • 4 (150g each) chicken breast fillets, trimmed
  • 300g jar 99% fat-free chunky tomato salsa
  • 400g broccoli, trimmed, cut into florets
  • 200g green beans, trimmed
  • 400g can chick peas, drained, rinsed
Instructions:
  • In a saucepan, combine rice and stock over high heat. Bring to a boil, stirring occasionally. Lower the heat, cover, and simmer for 25 to 30 minutes until the stock is absorbed.
  • Heat a large non-stick frying pan over medium-high heat. Lightly spray both sides of the chicken with oil and cook for 5 minutes on each side or until fully cooked. Transfer the chicken to a plate, cover with foil, and let it rest for 5 minutes. Reduce the heat to medium-low, then add salsa to the pan and heat for 5 minutes, stirring occasionally until hot. Enjoy!
  • Steam the broccoli and beans in a steamer basket over simmering water for about 5 minutes, or until they are tender.
  • Take the rice off the heat and gently fold in the chickpeas, adding a sprinkle of pepper for flavor. Cover and let sit for 5 minutes. Plate the rice, then place the chicken on top. Season with salt and pepper, and generously spoon salsa over top. Serve with a side of broccoli and beans.

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