Salsa Chicken with Mexican Couscous
Prep time
Cook time
Total time
This salsa chicken is super easy to make and a total crowd pleaser. Serve with a side of Mexican couscous for the perfect Taco Tuesday (or any day) meal!
Recipe type: Main
Cuisine: Mexican
Serves: 6
Salsa Chicken
  • 2 lbs boneless chicken tenders
  • 4 tsp taco seasoning
  • 1 (16-oz) jar salsa
  • 1 (8-oz) package Sargento Off the Block 4 Cheese Mexican, divided
  • Sour cream (optional)
Mexican couscous
  • 1 tsp + 1 T olive oil, divided
  • ½ cup frozen corn
  • ¼ cup diced yellow onion
  • ½ tsp minced garlic
  • 1 cup uncooked couscous
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 can diced tomatoes with green chilies
  • 1 cup chicken broth
  • 1 T chopped fresh cilantro (optional)
Salsa Chicken
  1. Preheat oven to 375 degrees.
  2. Place chicken tenders in a large resealable bag with taco seasoning and shake to coat evenly.
  3. Spread 1 cup salsa in bottom of 9x13-inch pan. Place chicken in pan and cover with remaining salsa.
  4. Bake for 25 to 30 minutes or until chicken is tender and juices run clear.
  5. Sprinkle 1½ cups of cheese over chicken and bake another 5 minutes or until cheese is melted and bubbly. Top with sour cream and serve.
Mexican couscous
  1. Add 1 tsp of oil to a small saute pan and heat over medium-high heat. Add frozen corn and cook, stirring occasionally, until corn looks as if it's been grilled. Set aside.
  2. Heat 1 T oil in a medium saucepan over medium heat. Add onion and garlic and saute for 1 to 2 minutes.
  3. Stir in cooked corn, salt, cumin, coriander and chicken broth and bring to a boil.
  4. Reduce heat and simmer, covered, for 10 to 12 minutes or until liquid has been absorbed.
  5. Fluff with a fork and top with cilantro before serving.
Recipe by Half-Scratched at