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Seared Chicken & Spicy Tomato Salsa
with Jasmine Rice & Zucchini
25 MIN
2 Servings
From the Test Kitchen
In this flavorful dish, simply seared chicken is elevated by a coating of bold spices like ancho chile powder, paprika, Mexican oregano, and more—plus a vibrant fresh tomato and pickled jalapeño salsa served on top. A dollop of creamy fromage blanc is the perfect finishing touch to provide cooling contrast.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories560 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
- ½ cup Jasmine Rice
- 4 oz Grape Or Cherry Tomatoes
- 2 Scallions
- 1 Zucchini
- 1 Tbsp Rice Vinegar
- 1 oz Sliced Pickled Jalapeño Pepper
- 2 Tbsps Fromage Blanc
- 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a medium pot, combine the rice, a pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Cook the chicken:
While the rice cooks, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
3
Prepare the remaining ingredients & make the salsa:
While the chicken cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the halved tomatoes, sliced green tops of the scallions, half the vinegar, 1/2 teaspoon of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the salsa to be. Season with salt and pepper.
4
Cook the zucchini:
To the pan of reserved fond, add 1 1/2 teaspoons of olive oil; heat on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.
5
Finish the rice & serve your dish:
Add the cooked zucchini and remaining vinegar to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished rice. Top with the salsa and fromage blanc. Enjoy!
1
Cook the rice:
In a medium pot, combine the rice, a pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Cook the chicken:
While the rice cooks, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
3
Prepare the remaining ingredients & make the salsa:
While the chicken cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the halved tomatoes, sliced green tops of the scallions, half the vinegar, 1/2 teaspoon of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the salsa to be. Season with salt and pepper.
4
Cook the zucchini:
To the pan of reserved fond, add 1 1/2 teaspoons of olive oil; heat on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.
5
Finish the rice & serve your dish:
Add the cooked zucchini and remaining vinegar to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished rice. Top with the salsa and fromage blanc. Enjoy!
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