On Saturday, we spent the day running around and decided to come home for dinner and to have a relaxing evening. I had preselected this recipe for Salsa Cheddar Chicken. We were serving it with brown basmati rice that called for a 40 minute cook time, so I started the rice first and then started working on the rest of the dish. Mike helped out by slicing the pepper and chopping up the tomato. While the rice was cooking, I started by browning the chicken for 5 minutes per side in zesty Italian dressing. Next, I cooked the green peppers about 5 minutes. I mixed in the tomatoes and salsa. We used a smoky chipotle salsa, which added some great flavor. I added the chicken breasts back in and cooked about 15 minutes until that chicken was cooked through. Finally, I topped the chicken with some cheddar cheese and cooked it another 4-5 minutes until the cheese melted. We served with rice and dinner was ready. This was a pretty healthy dish and I really wanted to love it because it had so many ingredients that I typically have on hand. Unfortunately, it was just okay. Mike liked it a little better when he chopped up his chicken and mixed it all together. Maybe making a similar casserole would be a better choice for us. However, this was an easy to make, healthy meal that was decent, just not the perfect pick for us.

The New Austonian