Salsa Chicken (Hallie Chicken) Recipe…

We are in the 7th week of our kitchen remodel and our fingers are crossed that we have countertops and working appliances by Thanksgiving. There’s a 50/50 chance at this point and it all depends on if the countertop company can schedule us in time. I’m still holding hope.

If you ask anyone in our family what meal they miss most by not having a kitchen – its this one right here. The official name is salsa chicken but its also known as Hallie chicken and every time we pass the recipe along, it’s Hallie chicken. It’s easy. It’s healthy. And it’s a crowd pleaser. And I miss Hallie making it for us almost weekly. Hopefully we’ll have it in our oven again in no time!

Salsa Chicken Recipe

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Often when I’m scrolling through Facebook, I save food recipe videos to view later. Most of the time I never go back and look at them, but I saved a salsa chicken recipe and several weeks later, I scrolled through my saved videos to find it. It looked like a simple, one pan dinner and I’m always looking for recipes for busy weeknight meals.

Salsa Chicken

The first time I made it, we devoured it, although our kids complained it was pretty spicy. We cut back the spice just a bit and I taught Hallie how to make it. She’s the only one who makes it so naturally we renamed it Hallie Chicken. She’s made it for our family, family up in Utah, my parents in Idaho and we’ve delivered it to friends in our neighborhood. Hallie’s willing to make it for anyone!


  • 1 cup rinsed uncooked basmati rice
  • 15 oz can drained and rinsed black beans
  • 1 cup frozen corn
  • 3/4 tsp cayenne pepper 
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 tsp oregano
  • 16 oz jar salsa
  • 1 cup chicken broth (or water and chicken bouillon)
  • 3 chicken breasts ~1-1/2 lbs – each breast cut in half
  • salt and pepper to taste

Put all ingredients except chicken in a 9×13 pan and stir. Depending on how spicy your salsa is, you’ll want to cut back the cayenne pepper. Place chicken breasts on top, sprinkle with salt and pepper. Cover with tin foil and bake at 375 for 60 minutes. If desired, shred chicken and place back on top of rice, sprinkle with cheese. Eat with tortilla chips or in a tortilla.

Salsa Chicken

Salsa Chicken

Salsa Chicken

Salsa Chicken

This has lit a fire within Hallie and she’s ready to learn a new meal. She’s ready and willing to take on more dinner responsibilities and I’m happy to hand that over to her!

Fruit salsa…

All summer long our fridge has been stocked with fruity goodness. But there comes a time when I’m looking through the fridge and realize there is more food than we could possibly eat before it goes bad. That’s when it all gets thrown together in a large bowl of fruit salsa and magically it gets eaten in one day. This particular batch had strawberries, kiwis, peaches, mangoes and pineapple. I’ve learned that it doesn’t matter what fruit you throw in there, all the flavors blend together anyway.

Fruit Salsa

Once I painfully cut fruit into perfect bitesize pieces, I drizzled it with honey, a little sugar and some lime juice. Serve it with cinnamon chips – tortillas or pita. Or take a spoon to it – just don’t double dip. I’ll be sad when strawberries aren’t on sale every week for $.88 a pound, Arizona really has the best deals on produce.