Balsamic chicken and Spanish rice

I got the basic idea for this from allrecipes.com but of course I tailored it to my tastes and what I had around the house. I had taken out a chicken breast to thaw with the intent of making chicken quesadillas, but my boyfriend used all the tortillas to make tacos. So plan B. =) 

Chicken:

Balsamic vinaigrette

Lemon juice

Garlic powder

Chili powder

Rosemary, thyme, dill

Rice:

1 cup Minute Rice

1 cup water

Cumin

Garlic powder

1/2 cup salsa

1/2 cup corn

First, combine all marinade ingredients in a plastic bag. I cut the chicken breast into smaller, thinner pieces to cook faster. Left marinating in the fridge for about an hour.

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When ready to cook, I put a few tbsp olive oil in a frying pan and heated it up. Then the chicken and marinade was dumped in all together. Cooked over low heat for several minutes with a cover on.

While the chicken was cooking, I put the spices, water and rice in a microwave-safe bowl and microwaved for 5 minutes. Let sit for 3 minutes or so, and fluff with a fork. Then add the salsa and corn, and microwave another 2 minutes. After the chicken was fully cooked, I put the chicken pieces on a towel to drain. 

This is what the rice and chicken looked like fresh off the stove/microwave.

 Delicious!