Mexican

Sweet Salsa Chicken, Veggies and Rice is for Dinner.

Sweet Salsa Chicken, Veggies and Rice takes 15 minutes to prepare.

Sweet Salsa Chicken, Veggies and Rice takes 35 minutes to cook.

Sweet Salsa Chicken, Veggies and Rice makes 2 servings.

The ingredients for Sweet Salsa Chicken, Veggies and Rice are:

2 Boneless, Skinless Chicken Breasts
1/2 Cup Newman's Own Bandito Pineapple Salsa (divided in half)
1 Tbs. Olive Oil
1/2 C. Green Bell Peppers, Chopped
1/2 C. Red Bell Peppers, Chopped
1/2 C. Onion, Chopped
1/2 C. Dole Pineapple Chunks, 100% Juice (No Sugar Added)
1-1/4 C. Cooked Brown Rice (made to package instructions)

Here is how you make Sweet Salsa Chicken, Veggies and Rice:

Makes 2 ServingsCook brown rice according to package instructions.Preheat oven to 375. Lightly spray glass baking dish w/ non-stick cooking spray. Trim chicken breasts and place in baking pan. Lightly salt & pepper chicken and cover with 1/4 cup salsa each. Bake for 30 min, until tender and juices run clear. Saute in olive oil the peppers, onions and pineapple (with a little juice) and lightly salt and pepper. Lay chicken over warm rice and top with sauted veggies and enjoy! Number of Servings: 2Recipe submitted by SparkPeople user EMMB87.

The nutritional information for Sweet Salsa Chicken, Veggies and Rice is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 367.8

• Total Fat: 8.9 g
• Cholesterol: 41.2 mg
• Sodium: 239.9 mg
• Total Carbs: 49.6 g
• Dietary Fiber: 6.6 g
• Protein: 20.6 g

Sweet Salsa Chicken, Veggies and Rice is Mexican cuisine.