Description
Salsa Verde Chicken & Rice Skillet is a vibrant one-pan dish that brings the bold flavors of Mexico to your dinner table. Tender chicken breasts simmer in zesty salsa verde, mingling with fluffy rice and colorful bell peppers for a meal that’s not only visually appealing but also packed with deliciousness. Perfect for busy weeknights, this recipe is quick to prepare and guarantees satisfied smiles around the table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup salsa verde
- 1 cup long-grain rice (white or brown)
- 1 cup diced bell peppers (any color)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onion and bell peppers until softened.
- Add minced garlic and seasoned chicken breasts; cook until golden brown on all sides (about 5-7 minutes).
- Pour in salsa verde, ensuring chicken is well-coated. Simmer for 2 minutes.
- Stir in rice and chicken broth; bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until rice is tender.
- Remove from heat; stir in cilantro and lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 460
- Sugar: 2g
- Sodium: 490mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg