Chicken Salsa Rice Breakfast Bowl
Warm brown rice layered with seasoned chicken, corn, salsa, and Mexican cheese.
- Calories
- 500
- Protein
- 35g
- Carbs
- 59g
- Fat
- 14g
Per serving
Ingredients
For 4 servings · 23 min total
- boneless skinless chicken breastcut into bite-size pieces12 oz
- long-grain brown rice3 cup
- frozen corn1 cup
- chunky salsa1/2 cup
- shredded mexican cheese3 oz
- light olive oil4 tsp
- cumin1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Cut the chicken into bite-size pieces. Pat it dry; do not rinse it. Season it with kosher salt, black pepper, and cumin. Wash the cutting board, knife, and hands with soap and water before touching anything else.
- Heat the light olive oil in a skillet over medium heat. Add the chicken and cook for 6-8 minutes, stirring, until the thickest pieces reach 165°F (74°C). Transfer the chicken to a bowl.
- Add the brown rice, corn, and salsa to the skillet. Cook for 4-5 minutes, stirring, until the corn is hot and the mixture is steaming.
- Top with the chicken and shredded Mexican cheese. Cover for 1-2 minutes, until the cheese melts. Taste and adjust salt and pepper.
3 free recipes, every Friday
Ember picks his favorites from the week’s real meal plans. One email, Fridays only, unsubscribe anytime.
Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.