The easiest most delicious and simple meal prep you could EVER MAKE. It’s basically chicken & rice but fancy looking & tasty. It would be great for a family dinner too!

So food blogging 101… take multiple pictures of your food so everyone can drool over it from multiple angles.

I did not do this 😂

I just moved from Houston to Austin & haven’t QUITE gotten fully “set up” in my space.

But I still gotta meal prep & run my business–so here we our with my one beautiful picture of this meal.

Listen:

The star of this recipe is the rice.

No really.

Because Salsa Chicken… you just dump a jar of salsa into your Instant Pot/slow cooker with your chicken breast & let it COOK

But the rice is what packs the flavor punch.

And it’s so simple!

This recipe is so low in fat it makes a perfect post-workout meal too. (You want your post-workout meal to be quick digesting so all the energy goes straight to refueling your depleted muscles!)

Salsa Chicken with Poblano & Tomatillo Rice

Recipe by Emyogifit

Servings

5

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

300

kcal

Ingredients

• 1 jar of salsa (your choice)

• 1-2lbs of Chicken breast

• Pico de Gallo (for topping)

• For the Poblano & Tomatillo Rice

• 1-2 cups of dry white rice (however much you need for the week)

• 1 cup chicken stock OR 1 tbsp of bouillon (as shown in the video)

• 1 poblano pepper

• 2 tomatillos

• 1/2 a Yellow Onion

• 2-3tbsp fresh cilantro

Directions

• Place the salsa & chicken breast in your instant pot or slower cooker. I do 13 minutes on my instant pot–if you’re using a slow cooker you’ll need to let it cook on high for 4 hours or on low for 6-8 until the chicken shreds easily with a fork. Don’t toss the salsa (let it sit in the fridge with the salsa if you’re prepping it!)
• For the rice: Cut the poblano pepper in half & place in a small pot on the stove along with the tomatillos, half an onion, & chicken stock. Bring to a simmer & let cook, covered, for 5-10 minutes
• Cook your rice according to package instructions
• Place the cooked poblano, onion, tomatillos in a blender OR use an immersion blender with a small amount of the reserved chicken stock (just enough to blend it, too much will dilute it)
  Add your fresh cilantro & blend
• Pour as much of this poblano & tomatillo sauce as you’d like into your cooked rice & stir (you don’t have to use it all)
• Serve with the chicken & add fresh pico de gallo as a topping!

Recipe Video

Notes

• If you struggle to open the jar of salsa… stab the lid (carefully ok?) with a knife to release the pressure. You can see me do this in the video above
• Approximate macros with 5oz cooked chicken & 150g rice: 415 calories 47.4P 2.1F & 46.3C

If you make this recipe I would love to see/hear about it on instagram!

Tag me @emyogi_fit

Here are some other chicken recipes you might like:

• Chicken with Sauce Vierge, Saffron Rice, & Asparagus
• Ground Chicken Sweet Potato Skillet
• Instant Pot Cheesy Chicken Burrito Bowl
• Truffle Oil & Guac Cream of Rice with Chicken
• Mediterranean Chicken Meal Prep