Mexican

Salsa chicken and rice bowl is for Lunch.

Salsa chicken and rice bowl takes 15 minutes to prepare.

Salsa chicken and rice bowl takes 25 minutes to cook.

Salsa chicken and rice bowl makes 4 servings.

The ingredients for Salsa chicken and rice bowl are:

2 boneless skinless chicken breast cut into 1 inch cubes
instant brown rice -prepared as directed for 4 servings
1 can seasoned pinto beans rinsed and drained
1 zucchini squash diced
1 yellow summer squash diced
1 potato skin on diced
4 TBL Salsa
1 TBL Olive oil
1/8 tsp each of salt, pepper, chili powder, cumin, garlic powder mixed together

Here is how you make Salsa chicken and rice bowl:

Cook rice according to package directions. Season chicken with spices, saut? in olive oil until done and set aside, in same pan saut? potatoes until tender, add zucchini and yellow squash, saut? until tender, add beans, and return chicken to the pan. divide rice between 4 bowls, add chicken and vegetable mixture, top each bowl with 1 TBL salsa.Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user JILIANC.

The nutritional information for Salsa chicken and rice bowl is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 399.2

• Total Fat: 6.0 g
• Cholesterol: 20.6 mg
• Sodium: 230.3 mg
• Total Carbs: 65.2 g
• Dietary Fiber: 9.8 g
• Protein: 19.6 g

Salsa chicken and rice bowl is Mexican cuisine.