Cast Iron Santa Fe Chicken with Rice

Cast Iron Santa Fe Chicken with Rice requires around 45 minutes from start to finish. This beverage has 782 calories, 84g of protein, and 26g of fat per serving. This recipe serves 4. For $4.62 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe from A Zesty Bite has 39 fans. Head to the store and pick up salt, low sodium chicken broth, colby jack cheese, and a few other things to make it today. It is a good option if you're following a gluten free diet. Overall, this recipe earns an awesome spoonacular score of 92%. Try Cast-Iron Skillet Chicken Dirty Rice, Cast Iron Chicken, and Cast Iron Chicken for similar recipes.

Servings: 4

 

Ingredients:

1 avocado, sliced

6 boneless skinless chicken breasts halves

1/2 cup shredded colby jack cheese

1/2 teaspoon minced garlic

1 1/2 cups low sodium chicken broth

1 tablespoon olive oil

1 medium onion, chopped

1 cup mild salsa

salt for seasoning

1 medium tomato, chopped

1 cup white rice

Equipment:

frying pan

Cooking instruction summary:

Sprinkle the chicken generously on each side with salt and then set aside.Add olive oil to a cast iron skillet over med/low heat. Add onions and cook for 4 minutes and then stir in garlic. Cook for an additional minute. Pour in the chicken broth and salsa and bring skillet to a boil. Stir in the rice and arrange chicken over the rice. Cover tightly and simmer for 24-28 minutes or until chicken is throughly cooked. Remove from heat.Let it stand covered for another 5 minutes to ensure all liquid has been absorbed.Sprinkle with cheese and then top it off with tomatoes and avocado.*I flipped chicken halfway through the cooking process.

 

Step by step:


1. Sprinkle the chicken generously on each side with salt and then set aside.

2. Add olive oil to a cast iron skillet over med/low heat.

3. Add onions and cook for 4 minutes and then stir in garlic. Cook for an additional minute.

4. Pour in the chicken broth and salsa and bring skillet to a boil. Stir in the rice and arrange chicken over the rice. Cover tightly and simmer for 24-28 minutes or until chicken is throughly cooked.

5. Remove from heat.

6. Let it stand covered for another 5 minutes to ensure all liquid has been absorbed.Sprinkle with cheese and then top it off with tomatoes and avocado.*I flipped chicken halfway through the cooking process.


Nutrition Information:

Quickview
781k Calories
83g Protein
25g Total Fat
51g Carbs
39% Health Score
Limit These
Calories
781k
39%

Fat
25g
40%

  Saturated Fat
7g
44%

Carbohydrates
51g
17%

  Sugar
5g
6%

Cholesterol
232mg
78%

Sodium
1180mg
51%

Get Enough Of These
Protein
83g
167%

Vitamin B3
39mg
196%

Selenium
118µg
170%

Vitamin B6
2mg
147%

Phosphorus
931mg
93%

Vitamin B5
6mg
62%

Potassium
1948mg
56%

Manganese
0.78mg
39%

Magnesium
135mg
34%

Vitamin B2
0.55mg
32%

Zinc
3mg
24%

Fiber
5g
24%

Vitamin B1
0.33mg
22%

Vitamin E
3mg
22%

Copper
0.41mg
21%

Vitamin C
16mg
20%

Folate
73µg
18%

Calcium
182mg
18%

Vitamin K
19µg
18%

Vitamin A
907IU
18%

Vitamin B12
0.9µg
15%

Iron
2mg
15%

Vitamin D
0.44µg
3%

covered percent of daily need
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