Salsa chicken with chickpea rice

Recipe: Salsa chicken with chickpea rice


  • 3/4 cup brown rice
  • 1 1/2 cups reduced-salt chicken stock
  • olive oil cooking spray
  • 4 (150g each) chicken breast fillets, trimmed
  • 300g jar 99% fat-free chunky tomato salsa
  • 400g broccoli, trimmed, cut into florets
  • 200g green beans, trimmed
  • 400g can Edgell chick peas, drained, rinsed


  1. Place rice and stock in a saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Cover and simmer for 25 to 30 minutes or until stock is absorbed. Meanwhile, heat a large, non-stick frying pan over medium-high heat.
  2. Lightly spray both sides of chicken with oil. Cook for 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Reduce heat to medium-low. Add salsa to frying pan. Heat, stirring occasionally, for 5 minutes or until hot. Place broccoli and beans in a steamer basket. Place over a saucepan of simmering water and cook for 5 minutes or until tender.
  3. Remove rice from heat. Stir in chickpeas and season with pepper. Cover and stand for 5 minutes. Spoon rice onto plates. Top with chicken. Season with salt and pepper. Spoon over salsa. Serve with broccoli and beans.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)