One-Dish Dinner: Southwestern Chicken and Rice

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 492.6

Total Fat: 8.5 g
Cholesterol: 53.3 mg
Sodium: 486.3 mg
Total Carbs: 77.7 g
Dietary Fiber: 9.3 g
Protein: 31.5 g

View full nutritional breakdown of One-Dish Dinner: Southwestern Chicken and Rice calories by ingredient

Introduction

Spark Swaps Recipes from The Spark Solution 14-day Plan book Spark Swaps Recipes from The Spark Solution 14-day Plan book

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

1 teaspoon chili powder

1 teaspoon ground cumin

1 1/2 cups low-sodium salsa

2 cups frozen corn kernels

1 15-ounce can low-sodium black beans, drained and rinsed

1 1/2 cups uncooked instant brown rice

6 tablespoons shredded low-fat cheddar cheese

6 tablespoons low-fat sour cream

Tips

Add fresh or frozen spinach to the pan for an extra serving of veggies. Turn leftovers into a second meal: add them to an omelet or use them as a burrito filling.

Directions

Coat a large skillet with cooking spray and place it over medium-high heat. Cook the chicken with the chili powder and cumin, stirring often, until it's lightly browned, about 3 to 5 minutes. Stir in the salsa, corn, beans, and rice. Add 2 cups of water, stir to combine, and bring the mixture to a boil. Ten reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Portion into serving bowls. Garnish each serving with 1 tablespoon of the cheese and 1 tablespoon of the sour cream.

Serving Size: 6 1-cup servings