Another installment in the “Quick Hit” recipe series. This time I present to you a speedy chicken recipe that is perfect for a busy weeknight. Whenever I am craving Mexican food but want something lighter, quicker and admittedly, less authentic, I throw this meal together. It satisifies my craving for a little bit of sweet heat and sour cream. This recipe calls for guajillo chile powder – see note about Guajillo Chile Powder here. Since this is a Quick Hit recipe, I also suggest using your favorite jarred salsa. However, if you have a few minutes to spare, I recommend using this Roasted Tomatillo-Chipotle Salsa – the recipe is about halfway down the page. Either way, this meal is fast, simple and delicious. Sometimes, that’s all you want and need.
Quick Hit: Baked Cheddar Chicken with Salsa and Brown Rice
Ingredients:
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground guajillo chile powder – see note above
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp dry mustard
- 2 boneless skinless chicken breasts (about 1/2 pound half each)
- 1/2 cup medium or hot salsa – see note above
- 1/2 cup shredded sharp cheddar cheese
- 1 bag boil-in-bag brown rice
- Sour cream to taste
Directions:
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Preheat oven to 375 degrees.
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Prepare rice per package instructions, set aside and keep warm.
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Add first seven ingredients (brown sugar through dry mustard) to a bowl and whisk well to combine. Rub about 1/2 of this spice mixture onto the chicken breasts. Place chicken an 8 x 8 pan that has been lined with foil and sprayed with non-stick cooking spray.
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Add salsa to remaining spice mixture and stir well. Pour salsa and spice mixture over chicken and spread about evenly.
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Roast in oven for 35 minutes. Remove from oven and sprinkle cheese onto chicken. Place back into oven for another 5 minutes or until chicken is done.
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Serve chicken over rice, drizzled with any sauce remaining in pan. Top with sour cream.
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