Salsa Chicken Peppers Recipes
SALSA CHICKEN
Perfect for guests or family meals, this chicken is full of color and flavor. The simple sauce is tasty over pork chops, too. Some mornings, I put the ingredients in the slow cooker.-Patty Burk, Nanaimo, British Columbia
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, saute chicken in oil for 3 minutes. Add green pepper; cook for 3 minutes or until peppers are crisp-tender. Stir in salsa; bring to a boil. Reduce hear; simmer, uncovered, for 3 minutes or until chicken juices run clear.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 642mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 5g fiber), Protein 35g protein.
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
SALSA CHICKEN RECIPE
This salsa chicken is so easy to make, with chicken breast that is seasoned, seared, then baked or simmered in your favorite salsa. Easy weeknight dinner!
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet or pan to medium heat.
- Season the chicken breasts with paprika, garlic powder, basil, cayenne, cumin and salt and pepper. Sear them in the pan a couple minutes per side to lightly brown them.
- Preheat oven to 375 degrees F (190 C). Pour some of the salsa into the bottom of a large baking dish. Set the chicken breasts into the pan and cover with remaining salsa. Top with diced tomatoes and jalapeno peppers, if using.
- Bake the chicken for 30 minutes, or until the chicken reaches and internal temperature of 165 degrees F (74 C) when checked with a meat thermometer.
- Remove from heat, cool slightly and serve.
Nutrition Facts : Calories 538 kcal, Carbohydrate 13 g, Protein 66 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 189 mg, Sodium 1310 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
SALSA CHICKEN PEPPERS
A low-fat filler that can be warmed up easily for lunch the next day. Experiment with your favourite fillings
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Boil the rice for 25 mins until just tender. Meanwhile, heat oven to 220C/fan 200C/gas 7. Slice the tops off the peppers and cut out the seeds. Lightly oil, then bake (with the lids) in a roasting tin for 12 mins.
- Drain rice and mix with the salsa, chicken, beans, cheddar and coriander. Season to taste. Take the peppers out of the oven, then fill with the rice mixture. Put on the lids, then bake for 10 mins. Squeeze over lime wedges and serve with an avocado salad.
Nutrition Facts : Calories 370 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.65 milligram of sodium
SASSY CHICKEN & PEPPERS
This quick and healthy chicken and peppers recipe tastes like a naked taco and is bursting with fresh flavors. And it can all be prepared in the same pan for easy cleanup-it's a win-win! -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with seasoning. In a small nonstick skillet, cook chicken in 2 teaspoons oil over medium heat until juices run clear, 4-5 minutes on each side. Remove and keep warm., Saute onion and peppers in remaining oil until crisp-tender; stir in salsa and lime juice. Spoon mixture over chicken.
Nutrition Facts : Calories 239 calories, Fat 12g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
EASY SLOW COOKER SALSA CHICKEN
This slow cooker salsa chicken is simple but so flavorful! Add to tortillas or atop fresh salad greens or rice.
Provided by EverFit Montana
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h5m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
- Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 48.5 mg, Fat 2.5 g, Fiber 2.5 g, Protein 20 g, SaturatedFat 0.6 g, Sodium 1037.8 mg, Sugar 4.6 g
CHICKEN SALSA WITH PEPPERS AND ONIONS
Chicken Salsa with Peppers and Onions. Boneless chicken breast cut into bite sized pieces and sautéed with peppers, onions, and salsa.
Provided by Invent Your Recipe
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Before beginning the recipe remember to read the "Invent Your Recipe" section below for additional suggestions, recipe combinations, or ingredient alternatives.
Nutrition Facts : Calories 400 kcal, ServingSize 1 serving
BASIC PEPPER SALSA
Spoon this pepper sauce over eggs, beans, pork chops or roast chicken. Or toss stewed, shredded chicken, pork, or beef with abundant salsa for a spicy, flavorful filling for tacos or enchiladas.
Provided by Samin Nosrat
Categories sauces and gravies, side dish
Time 30m
Yield About 1 3/4 cups
Number Of Ingredients 6
Steps:
- In a cast-iron pan set over high heat, toast peppers until their skin deepens in color and you can smell a toasty aroma, about 2 minutes. Remove peppers from pan and place in a large bowl. Pour enough boiling water over the peppers to cover, and let sit for 15 minutes.
- In the meantime, wipe out the pan, reduce the heat to medium-high, and set the tomatoes in the pan, skin-side down. Cook until the tomato skins are dark and blistery, about 10 minutes, then mash the tomato flesh with a wooden spoon and continue cooking until completely tender and somewhat reduced, another 5 minutes or so. Remove from heat.
- Use tongs to remove the peppers from the water and place in the jar of a blender, reserving the soaking liquid. Add tomatoes, garlic, salt and 1 cup of the reserved liquid. Blend until smooth, then strain through a fine sieve, using a spatula to help you push the salsa through. Taste and adjust salt as needed. Cover and refrigerate leftovers for up to 5 days.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 524 milligrams, Sugar 11 grams
SALSA CHICKEN OVER LEMON-PEPPER RICE
I have no idea if salsa chicken even goes with lemon-pepper rice, but the picture I have of this recipe shows the chicken on the rice! Maybe I'm just a little slow, and don't know what goes with what! This is a very very fast recipe- Enjoy!
Provided by BeccaB3c
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, saute chicken in oil for 3 minutes.
- Add the green pepper; cook for 3 minutes or until peppers are crisp-tender.
- Stir in salsa; bring to a boil.
- Reduce heat; simmer, uncovered, for 3 minutes or until chicken juices run clear.
- During this time, in a saucepan bring water and lemon-pepper to a boil.
- Stir in rice.
- Remove from heat; cover and let rice stand for 5 minutes.
- Fluff with a fork, and serve.
Nutrition Facts : Calories 438.8, Fat 6.2, SaturatedFat 1.1, Cholesterol 98.8, Sodium 895.7, Carbohydrate 48.6, Fiber 3.5, Sugar 4.7, Protein 45.3
GUACAMOLE CHICKEN SALAD SANDWICHES
Inspired by a local restaurant's truly inventive guacamole studded with pomegranate seeds, this chicken salad recipe is extremely simple to make since rotisserie chicken is used. I serve this salad on homemade tomato bread, which lends a delightful contrast in flavor and color, or on lettuce leaves. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Spread over each of 10 bread slices; top with remaining bread.
Nutrition Facts : Calories 295 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 370mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges
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