We love spicy everything in our house. Since Tyler and I have given up red meat and pork this year, I tend to stick to chicken or fish dishes. This is one of our favorites, and I make it probably twice a month, with various rice sides.
Ingredients
- 3-4 large boneless skinless chicken breasts
- 1 package Trader Joe's Squash Risotto
- 2 cups water
- 1/2 teaspoon garlic powder
- salt
- black pepper
- cayenne pepper
- 1 cup medium or hot salsa
- 1 1/2 cups shredded Mexican cheese blend
Instructions
- Preheat the oven to 400° F and lightly spray a 13x9-inhch baking dish with nonstick spray.
- Place the chicken breast in the dish. Season the chicken with the garlic powder, salt, cayenne, and black pepper.
- Tightly wrap the baking dish with foil and bake for 50 to 60 minutes.
- Remove from the oven and remove the foil. Pour the salsa over the chicken.
- Top with the cheese and return to the warm oven just long enough to melt the cheese.
- Risotto: In a skillet over medium heat, add 2 tablespoons of water. Warm risotto for 8 minutes, stirring occasionally.