Spanish

Salsa Chicken with Corn and Quinoa is for Dinner.

Salsa Chicken with Corn and Quinoa takes 15 minutes to prepare.

Salsa Chicken with Corn and Quinoa takes 480 minutes to cook.

Salsa Chicken with Corn and Quinoa makes 1 servings.

The ingredients for Salsa Chicken with Corn and Quinoa are:

4 - 4oz. FROZEN Chicken Breast
1- jar of La Victoria Salsa
1- can drained sweet corn

1- cup of Quinoa

Here is how you make Salsa Chicken with Corn and Quinoa:

Place the frozen chicken breast into crockpot. Add the jar of salsa and can of corn.Set Crockpot on low and cook for 6-8 hours.Just before ready to serve I break up the chicken into smaller pieces and add Quinoa.Use the directions off from Quinoa box for directions for preparing the quinoa.You can add Mexican Blend shred. cheese to top it. Make sure you add in the cheese on the Nutrition listSome might like to serve the chicken on the quinoa, or mix it into the Crockpot before servingMakes 4 servings Number of Servings: 1Recipe submitted by SparkPeople user BLPRETTYGIRL1.

The nutritional information for Salsa Chicken with Corn and Quinoa is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 506.7

• Total Fat: 7.2 g
• Cholesterol: 90.0 mg
• Sodium: 393.7 mg
• Total Carbs: 69.4 g
• Dietary Fiber: 7.0 g
• Protein: 44.6 g

Salsa Chicken with Corn and Quinoa is Spanish cuisine.