Trader Joe's salsa simmers chicken breasts into tender, bright dinners in under thirty minutes. The tomatillo and yellow chili do the heavy lifting here, making a quiet braise that needs nothing but rice alongside.

Serves 2. 35 minutes, 12 at the stove.

About 1080 calories a serving, 83 g protein, 127 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set rice to cook in 2 cups water per usual. Heat 1 tablespoon oil in a large skillet over medium-high heat and season 2 chicken breasts with salt and pepper.
2. When oil shimmers, slip the chicken into the pan and cook without moving until the underside browns, about 4 minutes. Flip and cook the other side for 3 minutes until pale gold.
3. Pour the entire jar of Trader Joe's salsa over the chicken, tilting the skillet to coat. Reduce heat to medium and cover with a lid or foil, then braise for 12 minutes while rice finishes.12 min
4. Uncover and check that the thickest part of the chicken reads 165°F [74°C] on an instant-read thermometer. If needed, cover and cook 2 minutes more. Taste the sauce and season with salt and pepper.
5. Spoon the chicken and pan sauce over the rice on 2 plates.

Note Shredded rotisserie chicken (about 12 ounces) works if you skip the browning step and just warm it in the salsa for 5 minutes. Leftovers hold in the fridge for 2 days and reheat gently. Serve with lime wedges, sour cream, and warm tortillas on the side to stretch the meal.