Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup salsa verde
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Cut chicken into bite-sized pieces and season with salt, pepper, cumin, and paprika.
- Heat olive oil in a skillet, sauté onion until translucent, then add garlic.
- Add seasoned chicken to the skillet and cook until browned and cooked through.
- Add rice, chicken broth, and salsa verde to the skillet, stir to combine.
- Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Check rice for tenderness, fluff with a fork, garnish with cilantro, and serve hot.
Notes
- Feel free to adjust seasonings based on personal taste.
- For extra flavor, marinate the chicken in salsa verde beforehand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg