How to Make Salsa Chicken & Nachos

AmateurKitchen's picture

Mar. 30, 2014

Quick and easy Salsa Chicken is a healthy and simple dinner that is packed with flavor thanks to Simply Appetizers salsa. Make this a heartier meal by serving it with rice and beans.


Boneless skinless chicken breast 4 (((2
Reduced sodium taco seasoning 4 Tablespoon (((2
Olive oil 2 Tablespoon
Salsa 1 Cup (16 tbs) (((Simply Appetizers Salsa)))
Green pepper 1 , seeded and sliced into rings
Red onion 1/4 , sliced into rings
Corn 1/2 Cup (8 tbs) (Optional)
Jalapeno 1 , sliced (Optional)
Lime 1 , sliced into wedges
Fresh cilantro 2 Tablespoon , chopped



1. Preheat oven to 350 degree F.

2. Season each chicken breast with 1 tablespoon each of taco seasoning.


3. Place a skillet on high flame, drizzle olive oil and place the seasoned chicken breasts in it. Cook for 2 minutes, or until browned on one side. Flip and cook on the other side for 2 minutes or until browned.

4. Remove chicken from the skillet and place them separately on aluminum foil. Top them with salsa, followed by a couple of green pepper, red onion rings, jalapeno (if using), and corn (if using).

5. Seal the aluminum foil around the salsa chicken and place onto a baking sheet. Pop the sheet in oven and cook for 20 minutes or until the chicken reaches and internal temperature of 165˚F.

6. Remove chicken from the oven and rest for 5 minutes to allow for the juices to redistribute. Take the salsa chicken out of the package and place onto a plate.


7. Garnish with a fresh lime wedge and fresh cilantro. Serve and enjoy!

8. You can chop chicken, sprinkle over nacho chips along with cheese, warm in oven and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 306Calories from Fat 74

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1024 mg42.67%

Total Carbohydrates 23 g7.7%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet