Salsa Verde Chicken & Rice Skillet is a quick and healthy meal perfect for busy weeknights. Packed with flavor, this one-pan recipe combines juicy chicken, vibrant salsa verde, and wholesome rice. It’s easy to prepare and results in a delightful dinner that the whole family will enjoy.
Why Make This Recipe
This recipe is not only simple and quick to make, but it is also nutritious. With lean chicken breast and wholesome ingredients, it’s a great option for those looking to eat healthily. The use of salsa verde adds a fresh and tangy flavor that elevates the dish without any extra effort. Plus, it’s a one-skillet meal, so cleanup is a breeze!
How to Make Salsa Verde Chicken & Rice Skillet
Ingredients:
- 2 cups cooked rice
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup salsa verde
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions:
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken pieces, season with garlic powder, cumin, salt, and pepper, and cook until browned, about 5-7 minutes.
- Stir in the salsa verde and chicken broth, and bring to a simmer.
- Add the cooked rice to the skillet, mixing well to combine.
- Cover and cook for an additional 5-10 minutes until heated through.
- Garnish with fresh cilantro, if desired, and serve.
How to Serve Salsa Verde Chicken & Rice Skillet
Serve this dish hot directly from the skillet. You can add a side salad or some steamed veggies for a complete meal. It pairs well with avocado slices or tortilla chips for an extra crunch.
How to Store Salsa Verde Chicken & Rice Skillet
To store leftovers, let the dish cool down and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stove before serving.
Tips to Make Salsa Verde Chicken & Rice Skillet
- Use leftover rice to save time – it’s a great way to repurpose your meals.
- Adjust the spice level by choosing a mild or spicy salsa verde.
- You can add veggies like bell peppers or corn for extra nutrition and flavor.
Variation
You can easily make this dish vegetarian by substituting the chicken with black beans or chickpeas. Additionally, using quinoa instead of rice can add more protein and fiber.
FAQs
Can I use frozen chicken breast?
Yes, you can use frozen chicken breasts. Just make sure to cook them thoroughly and increase the cooking time as needed.
What can I substitute for salsa verde?
You can use traditional salsa or any other sauce you prefer, but the flavor will change.
How can I make this dish spicier?
Add some diced jalapeños or extra spices like cayenne pepper to increase the heat level.
Salsa Verde Chicken & Rice Skillet
Ingredients
Main Ingredients
- 2 cups cooked rice Use leftover rice for quicker preparation.
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Frozen chicken can be used; increase cooking time as needed.
- 1 cup salsa verde Choose mild or spicy salsa verde based on preference.
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken pieces, season with garlic powder, cumin, salt, and pepper, and cook until browned, about 5-7 minutes.
- Stir in the salsa verde and chicken broth, and bring to a simmer.
- Add the cooked rice to the skillet, mixing well to combine.
- Cover and cook for an additional 5-10 minutes until heated through.
- Garnish with fresh cilantro, if desired, and serve hot.