This succulent baked chicken breast served over a medley of roasted Southern veggies and healthy brown rice will have you feeling the vacation vibes! The star of this hearty grain bowl is undoubtedly the pineapple salsa, a fresh and sweet accent that brings all those summery flavors to the next level.
Pineapple Salsa Chicken with Roasted Corn, Beans, and Brown Rice
Ingredients
- (1 – 2 packets) Pineapple Salsa
- (2 – 4 breasts) Chicken
- (1 – 2 packages) Brown Rice
- (1 – 2 packages) Southwest Veg Mix
Directions
1) Thaw pineapple salsa packets in warm water, or place in the refrigerator to thaw if scheduling this meal. (You can also place the salsa on top of Suvie to warm if you are doing a “Cook Now”.)
2) Open chicken and place on the roasting rack (handles facing up) in a Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper (for 4 servings, use 4 tbsp water, 2 tbsp olive oil, and ½ tsp salt). Place pan in the top zone of Suvie.
3) Before opening, tap southwest veg mix and brown rice packages against the countertop to break up any large pieces. Pour into a second Suvie pan and season with 2 tbsp water, 1 tbsp olive oil, and 1/4 tsp salt (for 4 servings, use 4 tbsp water, 2 tbsp olive oil, and ½ tsp salt). Place pan in the bottom zone of Suvie.
Input settings and cook now. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 350°F for 24 minutes (for 4 servings, Roast for 34 minutes)
4) When the cook is complete, remove pans from Suvie and set chicken aside to rest for 4 minutes. Stir the rice and southwest veg mix together and season to taste with salt and pepper, then divide between plates.
5) After resting, slice the chicken and divide between plates. Top with the pineapple salsa.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 510, Total Fat 7g, Total Carbohydrates 65g, Total Sodium 390mg, Total Protein 48g.
