Sweet Salsa Chicken with Cilantro Lime Rice

Cilantro Lime Rice:

2 cups jasmine rice or long grain rice

Grated zest of 2 limes

2 Tbs. fresh cilantro, washed

4 C. Hot Chicken Broth

Kosher salt and pepper to taste

Heat chicken broth until hot. Than add other ingredients and mix in a 9x13 pan. Cover with foil. Cook at 400 degrees for 25-30 minutes or until all liquid is gone and rice is soft. Cooks great in a rice cooker too!

Sweet Salsa Chicken:

4-6 chicken tenders

2 Tbs. olive oil

Chili Powder to taste (about 1/2 - 1 Tbs)

1 C. salsa

1/4 C. apricot jam

1/4 C. water (omit this if using fresh restaurant style salsa)

1 Tbs. cilantro, chopped

1 Tbs. lime juice

1 (15 oz.) can Black beans, drained and rinsed

Cut chicken breast into bite size pieces. In large skillet, heat oil; add chicken and chili powder. Cook until juices run clear. Add salsa, apricot jam, water, cilantro and lime juice. Bring to boil. Stir in beans, reduce heat and simmer 15-20 minutes. Serve over rice.

Sour Cream Salsa:

1 C. Sour Cream

2 tsp. lime zest

2 Tbs. lime juice

1/3 cup cilantro, chopped

4 plum tomatoes, chopped

1/2 tsp salt

Mix all ingredients together and refrigerate until ready to serve. Serve over chicken and rice.

Courtesy of Natalie