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Salsa-Topped Chicken Breasts
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Salsa-Topped Chicken Breasts

Salsa-Topped Chicken Breasts

with Jewelled Rice and Crispy Tortilla Topping

Chips for dinner?! We say 'yes'! Our enchilada spice blend brings toasty tortilla chips to the next level to create the perfect garnish for this chicken and rice dish. Rice dotted with peppers and corn is topped with chicken smothered in mild salsa. A garnish of green onions and crushed chips makes this dinner a texture bomb!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

2 unit

Chicken Breasts

½ cup

Tomato Salsa

¾ cup

Basmati Rice

½ tsp

Garlic Salt

160 g

Sweet Bell Pepper

113 g

Corn Kernels

2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

2 unit

Green Onion

85 g

Tortilla Chips

Not included in your delivery

1 tbsp


0.06 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp



Nutrition Values

Calories1000 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate118 g
Sugar12 g
Dietary Fiber10 g
Protein53 g
Cholesterol155 mg
Sodium1550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Medium Pot
Measuring Cups
Measuring Spoons


Prep and cook chicken

If you've opted to get chicken breasts, before starting, preheat the oven to 450˚F. Wash and dry all produce. Line a baking sheet with parchment paper. Set aside. Pat chicken dry with paper towels. Sprinkle with 1 tbsp Enchilada Spice Blend (dbl for 4 ppl), then season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to the prepared baking sheet, then spoon salsa over top. Roast in the middle of the oven until cooked through, 8-10 min.**

Cook rice

Meanwhile, heat a medium pot over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted, 1 min. Add rice, corn and 1/2 tbsp Enchilada Spice Blend (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water and 1/4 tsp garlic salt (dbl both for 4 ppl). Cover and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, on a clean surface, core, then cut pepper into 1/2-inch pieces. Thinly slice green onions. Line another baking sheet with parchment paper. Crush tortilla chips in bag. Add tortilla chips, remaining Enchilada Spice Blend and 1/2 tbsp oil (dbl for 4 ppl) to the prepared baking sheet, then toss to combine. Set aside.

Cook peppers

Add peppers to the same pan (from step 1) over medium. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, to taste. Remove from heat.

Toast tortilla chips

Meanwhile, toast tortilla chips in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on chips so they don't burn!)

Finish and serve

Fluff rice with a fork, then stir in peppers and half the green onions. Divide rice between plates. Top with salsa-topped chicken. Sprinkle tortilla chips and remaining green onions over top.