Description
A flavorful and easy-to-make Salsa Verde Chicken Rice Skillet that combines tender chicken, rice, and zesty salsa verde for a delightful dinner.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup salsa verde
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
- Lime wedges for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, garlic powder, and onion powder. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Stir in the uncooked rice, chicken broth, salsa verde, corn, and black beans. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and simmer for about 20 minutes or until the rice is tender and has absorbed most of the liquid.
- Remove the skillet from heat and sprinkle the shredded cheddar cheese on top. Cover the skillet again for a few minutes until the cheese is melted.
- Garnish with chopped cilantro if desired and serve with lime wedges on the side.
Notes
- For added flavor, consider marinating the chicken in lime juice and spices for 30 minutes before cooking.
- You can also substitute quinoa for rice for a healthier alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg