Ingredients:
1 cup uncooked regular long-grain white rice
2 cups water
4 boneless skinless chicken breasts (11⁄4 lb)
2 tablespoons olive or vegetable oil
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 medium zucchini, chopped (2 cups)
1 cup chunky-style salsa
1 can (11 oz) whole kernel sweet corn, drained
1⁄4 cup sour cream
2 tablespoons chopped fresh cilantro

Method:
1 Cook rice in water as directed on package.

2 Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with fl at side of meat mallet or rolling pin until about 1⁄4 inch thick.

3 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken; cook 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. Remove chicken from skillet; cover to keep warm.

4 In same skillet, heat remaining 1 tablespoon oil. Add zucchini; cook 3 minutes, stirring occasionally. Stir in salsa and corn. Reduce heat to medium; cook 2 minutes longer or until thoroughly heated. Serve chicken over rice; top with vegetable mixture, sour cream and cilantro.

time-saver:
If you’re short on time, skip flattening and cooking chicken breasts. Substitute 4 cups cubed cooked chicken and then add it with the salsa and corn in step 3.

Super quick salsa chicken recipe