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–+ servings

Salsa Verde Chicken & Rice Skillet

A quick and flavorful one-pan dish featuring tender chicken, zesty salsa verde, and fluffy rice, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Rice
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup long-grain white rice
  • 1 cup salsa verde store-bought or homemade
  • 2 cups chicken broth low-sodium
  • 1 tbsp olive oil for cooking
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
  • 1 cup fresh cilantro chopped, for garnish

Method
 

Cook the Chicken
  1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with garlic powder, onion powder, cumin, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
  2. Remove the chicken from the skillet and set aside.
Prepare the Rice
  1. In the same skillet, add the rice and toast for about 2 minutes, stirring frequently.
  2. Pour in the chicken broth and salsa verde, stirring to combine. Bring to a boil.
Combine and Cook
  1. Reduce heat to low, cover the skillet, and simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
  2. Stir in the cooked chicken and heat through for an additional 2-3 minutes.
Serve
  1. Remove from heat and garnish with chopped cilantro before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 2gFiber: 3gSugar: 2g

Notes

Feel free to add black beans or corn for extra flavor and nutrition.

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