I am a big fan of one pot meals. Super easy to assemble and then you just let the oven do the rest. It also saves on washing up which is never a bad thing. This is a really versatile recipe – you can vary the vegetables according to what you find in your fridge or freezer. This recipe uses a shop bought salsa for ease. You could swap this for canned chopped tomatoes instead.

One Pot Chicken Salsa with Rice



Serves 4


Preparation time: 10 minutes

Cooking time: 30 minutes


What’s Good About It?

A super easy meal for days when you don’t really feel like cooking. Cooking the rice with the chicken keeps it wonderfully moist and full of flavour. A great way to cram in loads of vegetables too without cooking them separately. All you need with this is a leafy green salad.


  1. Heat the oil in a large casserole dish over medium heat. Add chicken pieces and sear on each side just until golden, about 2-3 minutes per side.
  2. Remove chicken and place on a plate.
  3. Add the onion and red pepper to the pan and saute over a low heat for 5 minutes to soften.
  4. Rinse the rice.
  5. Add the stock and salsa to the pan. Bring to a boil, add the rice and season. Cover and reduce to a low heat so that it is barely simmering and cook for 10 minutes.
  6. Uncover and stir. Then place the chicken pieces, sweetcorn and green beans into the rice. Cover and cook for 12 minutes until chicken is cooked through and rice is tender.  Turn off the heat but do not take off the lid. Leave it to steam for another 5 minutes.
  7. Serve with a large salad.


Nutrition per serving: 392kcal, Fat 6.3g, Carbohydrates 49.7g, Protein 31g

Did You Know?

This would also be delicious served with fish rather than chicken. Simply replace the chicken with salmon fillets. You could also use frozen fish fillets or prawns if wished.  For a little spice add 1/2 tsp smoked paprika and crushed garlic.


Serves 4

1tbsp olive oil

4 boneless skinless chicken breasts, cut in half or large pieces

1 onion, diced

1 red pepper, chopped

150g green beans, trimmed and halved

250g sweetcorn, drained (or use frozen)

350ml chicken stock

1 jar 300g prepared salsa

Sea salt and black pepper to taste

170g long grain rice or brown rice