Chicken & Salsa

Will you forgive me for not including a photo?

I simply forgot to take a picture of this meal, but I need to share it with you today.  Mainly because I can’t think of anything else to say, but also because this recipe is quick, easy, and fool-proof.

Trust me on that!

You will need…

4 boneless, skinless chicken breast halves

salt & pepper to taste

Olive Oil

1 bag baby spinach

1 jar salsa

Shredded Cheese – Cheddar, Mexican, or your favorite

1 cup brown rice

In a medium size saucepan cook the brown rice according to the directions on the bag.  It’s usually 2 cups water for 1 cup rice and it takes about 45 minutes to cook.

While the rice is cooking…

In a large skillet, add about 2tbs olive oil and the chicken breasts.  Brown on either side until the chicken is cooked through.  After the chicken is browned slightly, you can put a lid on it to speed up cook time if you’d like.  Add a little salt and pepper to chicken also.  I used freshly ground sea salt, because I feel fancy grinding my own sea salt.

After the chicken is cooked, move it to the sides of the pan and dump in your favorite salsa.  I used an organic container of fresh salsa from the refrigerated section of my grocery store and it was fantastic.  You could taste the freshness and the cilantro was just the kick the chicken needed, but you can use whatever salsa makes you sing and dance like Carmen Miranda.

I don’t know what Carmen Miranda has to do with cilantro salsa, but I’m tempted to name this dish Miranda Chicken.

Back to the recipe.  As your salsa is warming in your skillet, add the baby spinach slowly.  It looks overwhelming at first, but cooks down to nothing.  After your spinach is sufficiently wilted, Take your chicken and put it on top of the salsa/spinach mixture and sprinkle the chicken with a little cheese.  Cover for a minute until the cheese is melted and serve over a helping of brown rice.

Good and good for you.  I think that’s an under 500 calorie meal.

Sound good?