I’ve been using a version of this recipe for years. I love the simplicity of it and it’s so delicious. I recommend using a good quality fresh salsa without added sugar (check the label for added sugar, glucose, fructose and other sweeteners).

Serves 4

  • 2 large or 4 small skinless chicken breasts (cut large chicken breasts in half for a proper serving size)
  • 1C fresh salsa (mild or medium, hot if you like it!)
  • 2T honey
  • 1T Dijon mustard

In an oven safe pan lay the chicken breasts. In a separate bowl mix together the salsa, honey & mustard and then pour over the chicken. Bake uncovered for 20-25 minutes (until the cut chicken is no longer pink). While it’s cooking get that rice on cooking and steam your veggies. Voila! Dinner is served in 30 minutes or less!

I usually serve this with steamed green beans and wild rice or quinoa.

21 Day Fix Portionology:

1 red & 1/4 Green (for salsa mixture – technically a purple, but in combination with some steamed veggies & rice I say live on the wild side and call it a part of your green!)


Got leftovers?! Why not make THIS simple pasta dish for dinner TOMORROW?

As your whole grain pasta cooks (I use ancient grains penne) sautee 1 onion and 1 clove of garlic (minced) with 2T sundried tomatoes in oil. I then added 1/2C of fresh salsa and my leftover salsa chicken, throw in the cooked pasta and you’re done. I topped it with a sprinkle of goat feta.

21 Day Fix Portionology for the pasta:
1 1/2C serving: 1 yellow, 1 red, 1/2 green (I had it with a small spinach salad to add more green…because you know I LOVE green!!!)

Salsa chicken pasta

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