Description
A quick and flavorful one-pan meal featuring tender chicken, rice, and zesty salsa verde.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 (16 ounce) jar salsa verde
- 1 cup shredded Monterey Jack cheese
- Optional toppings: chopped cilantro, sour cream, avocado
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces, chili powder, cumin, salt, and pepper. Cook until chicken is browned on all sides, about 5-7 minutes.
- Stir in the uncooked rice and cook for 1 minute, stirring constantly.
- Pour in the chicken broth and salsa verde. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
- Stir in the shredded Monterey Jack cheese until melted.
- Serve hot, with optional toppings if desired.
Notes
- For a spicier dish, use a spicier salsa verde or add a pinch of cayenne pepper.
- You can substitute chicken thighs for chicken breasts if preferred.
- Ensure the lid is tightly sealed during simmering to allow the rice to cook properly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 skillet serving
- Calories: Approximately 550
- Sugar: Approximately 5g
- Sodium: Approximately 900mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 17g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 3g
- Protein: Approximately 35g
- Cholesterol: Approximately 90mg