Talk about a super easy meal! This is it! Prepare your chicken in the crock pot or in the oven- works either way. I actually prefer the crock pot for this one because the chicken gets so tender and stays so very moist. But, whatever you choose, you can have fun with this dinner and all the toppings. Personally, I think the cool and creamy sour cream and avocado are what make this dish complete! The salsa from the chicken soaks into the rice and once all is added on top, you have a beautiful plate of deliciousness! I could eat a whole lot of this, especially on a cold night when I want to warm up with a good dinner, only reason I do not is that it’s so filling! Hope you enjoy it!
3-4 Boneless Skinless Chicken Breasts
1 16oz Jar Herdez Salsa- I like to use this brand because it uses very limited ingredients in it- no preservatives
1 recipe of Baked Rice, prepared and hot
Sharp Cheddar Cheese, grated
Option 1: (preferred for more tenderness) Place chicken breasts in the crock pot. Pour 3/4 of your jar of salsa over the chicken. Cook on low for about 4-5 hours. Chicken should be tender. (Test a piece to be sure the juices inside run clear..no pink!)
Option 2: Place chicken breasts in a roasting pan.. Pour 3/4 of your jar of salsa over the chicken. Cook, covered at 375 for 1 hour. Chicken should be tender. (Test a piece to be sure the juices inside run clear..no pink!)
Now, with two knives, shred the chicken. Pour back in with the salsa and stir to thoroughly coat. Pour this mixture in a serving dish.
Here is how you build the dish:
Spoon Rice on your plate, Top with the salsa chicken, then top with black beans, corn, cheese, sour cream and avocado. ( or whatever combination of those that you prefer!)