Salsa-Poached Chicken Breasts with Cilantro Lime Rice

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken breasts poached in a vibrant tomato salsa, served atop fluffy cilantro lime rice for a quick, zesty dinner. This Mexican-inspired chicken recipe (gluten free), ready in about 25 minutes, blends boneless skinless chicken breasts, jarred salsa, long grain white rice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 20 min Serves 2 Mexican cuisine 420 cal/serving

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Ingredients

2 pieces (about 1 lb) boneless skinless chicken breasts
1 1/2 cups jarred salsa
1 cup long grain white rice
2 cups water
1/4 cup chopped fresh cilantro leaves
2 tbsp lime juice
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Place 2 boneless skinless chicken breasts in a deep skillet and pour 1 1/2 cups jarred salsa over them, making sure they are mostly covered. Cover and simmer over medium-low heat for 15 minutes until the chicken is cooked through and tender.
Step 2: While the chicken cooks, rinse 1 cup long grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until rice is tender and water is absorbed.
Step 3: Once rice is cooked, remove from heat and fluff with a fork. Stir in 1 tbsp olive oil, 1/4 cup chopped fresh cilantro leaves, and 2 tbsp lime juice. Season with 1/4 tsp black pepper and adjust salt to taste.
Step 4: Serve the salsa-poached chicken breasts over the cilantro lime rice, spooning some of the salsa from the skillet over the top for extra flavor.