MONTEREY CHICKEN WITH POTATOES
This is a delicious dinner recipe developed by my mom. Roasted potatoes and chicken breasts are topped off with a cheesy cilantro and salsa topping at the last minute before serving.
Provided by KELLY624
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
- Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
- Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
- Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.
Nutrition Facts : Calories 766.8 calories, Carbohydrate 56.7 g, Cholesterol 176.6 mg, Fat 42.5 g, Fiber 6.5 g, Protein 42.8 g, SaturatedFat 26.8 g, Sodium 824.9 mg, Sugar 4.6 g
GRILLED CHICKEN AND SWEET POTATOES WITH STRAWBERRY SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the chile powder, cumin and a big pinch each of salt and pepper.
- Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy.
- Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken.
- Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges.
Nutrition Facts : Calories 370, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 316 milligrams, Carbohydrate 29 grams, Fiber 7 grams, Protein 37 grams, Sugar 9 grams
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
ONE-POT SALSA CHICKEN
This skillet recipe is a colorful and healthy main dish that can be on the table in just over an hour. The subtle sweet-spicy flavor is a nice surprise. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium-high heat. Sprinkle chicken with pepper and salt. Brown chicken in batches; return all to pan. Add the sweet potatoes, salsa, nectarines and seasoning. Bring to a boil; reduce heat. Cover and simmer until potatoes are almost tender, about 15 minutes., Stir in rice and water; bring to a boil. Reduce heat. Cover and simmer until potatoes are tender, about 10 minutes. Stir in parsley. Serve in bowls; sprinkle with chives.
Nutrition Facts : Calories 432 calories, Fat 16g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 1254mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 4g fiber), Protein 31g protein.
MANGO SALSA CHICKEN WITH VEGGIE HASH
This hash has the fresh flavors of spring. Using precooked grilled chicken strips makes the meal come together quickly. And the veggies make the dish so pretty! -Lori Mclain, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally., Sprinkle with additional cilantro. Serve with remaining salsa.
Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 1025mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
ROASTED POTATO CHICKEN SALAD WITH SALSA VERDE
Roasted potatoes combined with rotisserie chicken and greens make a main-dish salad the whole family will enjoy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Cook frozen potatoes as directed on bag. Pour into large bowl; stir in beans, chicken, salsa verde and lime juice.
- Arrange salad greens on large platter.
- Spoon potato mixture over greens; sprinkle with pumpkin seeds. Serve warm or at room temperature.
Nutrition Facts : Calories 290, Carbohydrate 32 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 9 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 2 g, TransFat 0 g
CREAMY SALSA POTATOES
Turn boxed potatoes into a crowd-size fiesta of flavors using salsa, cheese and chiles.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Stir 2 Sauce Mix pouches, boiling water, milk and margarine with whisk in baking dish. Stir in 2 Potatoes pouches. Stir in salsa, sour cream, chiles and cheese until well blended.
- Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
SALSA CHICKEN POTATO SALAD
Bring the fabulous Southwestern flavors to your dinner table with this chicken and potato salad - a wonderful dish that's made using corn and Old El Paso® salsa.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes and 1/4 cup water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes or until potatoes are tender; drain.
- Mix mayonnaise, sour cream and salsa. Mix potatoes and remaining ingredients in large bowl. Fold in mayonnaise mixture.
- Cover and refrigerate at least 30 minutes.
Nutrition Facts : Calories 262.1, Carbohydrate 26.7 g, Cholesterol 35.0 mg, Fat 1, Fiber 3.6 g, Protein 12.2 g, SaturatedFat 1.8 g, ServingSize 1 Serving, Sodium 221.2 mg, Sugar 2.9 g
SALSA SCALLOPED POTATOES
Categories Cheese Potato Side Bake Low Fat Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 5
Steps:
- Bring potatoes and broth to simmer in heavy medium saucepan over high heat. Cover, reduce heat to medium and simmer 10 minutes, stirring occasionally.
- Position rack in center of oven and preheat to 375°F. Lightly oil 8x8x2-inch glass baking dish. Using slotted spoon, arrange half of potatoes over bottom of prepared dish. Spread salsa over. Arrange remaining potatoes over. Pour chicken broth evenly over.
- Bake until potatoes are tender, top is beginning to crisp and liquids are absorbed, about 50 minutes. Sprinkle cheese over and bake 4 minutes. Garnish with cilantro. Let stand 5 minutes.
PAPRIKA-ROASTED CHICKEN, POTATOES, AND RADISHES WITH SALSA VERDE
This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde adds a freshness to the dish.
Provided by Katherine Sacks
Categories 30 Days of Groceries Chicken Roast Potato Radish Paprika Cilantro Lemon Juice Dinner Spring Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place rack in middle of oven; preheat to 425°F. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 tsp. salt in a medium bowl.
- Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push all but 2 Tbsp. mayonnaise mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with kitchen twine. Transfer chicken to a rimmed baking sheet and roast 25 minutes.
- Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
- Reduce oven temperature to 400°F. Remove pan from oven, arrange potatoes and radishes in a single layer in pan, and continue to roast until potatoes and radishes are crisp-tender and chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 18-20 minutes more.
- Meanwhile, pulse cilantro, parsley, oil, lemon zest, lemon juice, 1 1/2 cups radish tops, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.
- Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
- Do Ahead
- Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.
SALSA-ROASTED POTATOES
That jar of salsa has more in store for it than a date with a bag of tortilla chips!
Provided by chpmnk42
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place potatoes on the prepared baking sheet; coat generously with cooking spray.
- Bake in the preheated oven until starting to brown, about 15 minutes.
- Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
- Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.
Nutrition Facts : Calories 135 calories, Carbohydrate 23.7 g, Fat 3.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 282.8 mg, Sugar 1.2 g
INSTANT POT® SALSA CHICKEN
An Instant Pot® makes an easy weeknight meal even easier! Frozen chicken breasts are combined with taco seasoning and salsa for a tasty Mexican-themed meal. You can use the meat for tacos, burrito bowls, or as a topping for baked potatoes. So many possibilities! I used this the first night for chicken quesadillas. The second night I used it as a topping for baked potatoes with shredded cheese, pickled jalapenos, and sour cream.
Provided by Tammy Lynn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Place chicken breasts in an electric pressure cooker (such as Instant Pot®). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
- Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 13.9 g, Cholesterol 118 mg, Fat 4.8 g, Fiber 1 g, Protein 45.9 g, SaturatedFat 1.4 g, Sodium 1545.5 mg, Sugar 4.6 g
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- Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. Remove the chicken from the pan.
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- Top with the cheese then cover the pan and let the cheese melt, about 1 minute. Serve with some cilantro over the top.
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