Description

Savor the deliciousness of Salsa Verde Chicken & Rice Skillet, a vibrant one-pan meal that’s quick to prepare and packed with flavor. Tender chicken simmers in zesty salsa verde, complemented by fluffy long-grain rice and colorful bell peppers. Perfect for busy weeknights or casual gatherings, this dish will tantalize your taste buds and leave everyone wanting more.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup salsa verde
1 cup long-grain rice
2 cups low-sodium chicken broth
1 medium bell pepper, chopped
1 medium onion, diced
3 cloves garlic, minced
¼ cup fresh cilantro, chopped
Juice of 1 lime
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste

Instructions

Prepare the ingredients by chopping the onion, bell pepper, and garlic.
In a large skillet, heat olive oil over medium heat. Add onions and bell peppers; sauté until soft.
Push veggies aside and place chicken breasts in the center. Season with cumin, chili powder, salt, and pepper; cook until browned.
Stir in the rice with the vegetables and chicken. Pour in the chicken broth and salsa verde; mix well.
Bring to a boil then reduce heat; cover and simmer for 15-20 minutes until rice is tender.
Remove from heat; squeeze lime juice over the top and sprinkle with cilantro before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Skillet
Cuisine: Mexican

Nutrition

Serving Size: 1 plate (approx. 300g)
Calories: 480
Sugar: 4g
Sodium: 740mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 43g
Cholesterol: 110mg

Keywords: Customize by swapping quinoa for rice or adding black beans for extra protein. For enhanced flavor, marinate chicken in salsa verde overnight.