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Quick and Easy Gluten-Free Cheesy Chicken with Salsa Beans and Rice - This quick and easy weeknight meal is made in a skillet on the stovetop. One pot meal. Healthy with modifications for low carb and keto and paleo.

Quick and Easy Gluten-Free Cheesy Chicken with Salsa Beans and Rice

5 from 1 vote
Cook Time 30 mins
Course Gluten-free, Main Course, Main Dish
Servings 4 people
Calories 563 kcal


  • 1 cup basmati rice
  • 2 cups chicken broth
  • 1-2 cups corn (one can will work, but we used some corn that we froze last summer)
  • 1-2 cups black beans (again, a can of beans will work)
  • 8 oz green chilies undrained
  • 1 cup salsa
  • 1 pound boneless skinless chicken breasts thinly sliced
  • 1 tablespoon olive oil
  • 1-2 cups Mexican blend cheese shredded


  • Prepare rice according to package directions, substituting chicken broth for water. When rice is fluffy, stir in corn, beans, green chilies, and salsa.
  • Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cooked, about 4 minutes.
  • To serve, arrange rice mixture on plate. Top with chicken and cheese.


Leave the rice out for a low carb, bariatric-friendly version of this meal.


Calories: 563kcal | Carbohydrates: 64g | Protein: 41g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 1407mg | Potassium: 1012mg | Fiber: 8g | Sugar: 7g | Vitamin A: 632IU | Vitamin C: 20mg | Calcium: 241mg | Iron: 3mg
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