Directions:
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes. Add the broth and salsa and bring to a boil; turn off the heat and stir in the instant rice. Sprinkle Cheddar cheese over the mixture. Cover the skillet and let sit until the rice is tender, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 560.62 Kcal (2347 kJ) | ||
| Calories from fat | 234.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.09g | 40% | |
|---|---|---|---|
| Cholesterol | 126.43mg | 42% | |
| Sodium | 944.34mg | 39% | |
| Potassium | 415.92mg | 9% | |
| Total Carbs | 40.11g | 13% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 40.81g | 82% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 3.4mg | 19% | |
| Calcium | 427.1mg | 43% | |
| Amount Per 100 g | |||
| Calories | 237.78 Kcal (996 kJ) | ||
| Calories from fat | 99.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.07g | 40% | |
|---|---|---|---|
| Cholesterol | 53.62mg | 42% | |
| Sodium | 400.54mg | 39% | |
| Potassium | 176.41mg | 9% | |
| Total Carbs | 17.01g | 13% | |
| Sugars | 0.36g | 3% | |
| Dietary Fiber | 0.48g | 5% | |
| Protein | 17.31g | 82% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.5mg | 19% | |
| Calcium | 181.1mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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