Chicken with Chili and Corn Salsa
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 195.6
- Total Fat: 5.4 g
- Cholesterol: 65.0 mg
- Sodium: 410.2 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.0 g
- Protein: 27.1 g
View full nutritional breakdown of Chicken with Chili and Corn Salsa calories by ingredient
Introduction
This recipe is to be made in an InstaPot. It's a not so bitey Mexican style dish that has enough flavor to call it Mexican Style. It's a short time to cook and a Big Flavor to last. You're gonna have a fabulous meal. I know I'll make it over and over again and again. This will make 8 servings. However, I do know some people that will count two servings as one. So, fair warning! This recipe is to be made in an InstaPot. It's a not so bitey Mexican style dish that has enough flavor to call it Mexican Style. It's a short time to cook and a Big Flavor to last. You're gonna have a fabulous meal. I know I'll make it over and over again and again. This will make 8 servings. However, I do know some people that will count two servings as one. So, fair warning!Number of Servings: 8
Ingredients
-
32 oz Chicken Breast Tenders; Just Bare Chicken
3 tsp Mrs Dash Southwest Chipotle (by NYX773)
3 tsp Old El Paso Taco Seasoning
2 tbsp Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions, raw
16 oz Roasted chili corn salsa (by DCBENNER)
1 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
Tips
I found a beef recipe in a book and I said, "maybe chicken would be better. I don't want to put in fruit, but corn would be good. I don't like that kind of relish, but corn salsa is tasty. I thought I was revamping a recipe. But, as it turns out, I wrote a brand new recipe. I hope you enjoy it as much as my family and I did.
Directions
Plugin and turn on the InstaPot to Saute. Mix taco and southwest seasonings together in a small container. Then rub this combination all over the chicken tenders and let them sit until it is room temperature. When the InstaPot says Hot, put the chicken into it to brown. Meanwhile, cut up an onion into medium to large chunks. Measure out the chicken broth to have it ready. When the chicken is browned on both sides, set aside and keep warm on a plate. Scrape the bottom of the pot leaving the blackened part inside the pot. Return the chicken, add the onion, the salsa, and the broth. Set the InstaPot for Pressure Cook and Sealing time it for 8 minutes.
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user PAMTASTIK.
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user PAMTASTIK.
