Salsa Verde Chicken & Rice Skillet
Salsa Verde Chicken & Rice Skillet is a quick and flavorful one-pan meal combining tender chicken, zesty salsa verde, and fluffy rice. Perfect for busy weeknights, this dish bursts with fresh ingredients and bold flavors that will leave your family asking for more. With minimal prep and cleanup, it’s an ideal choice for a comforting dinner that impresses without the fuss.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup salsa verde
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 yellow onion, diced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Dice onion and bell pepper. Rinse black beans.
- Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers until soft (about 5 minutes).
- Season chicken with salt and pepper; add to skillet. Cook until golden brown (5-7 minutes per side).
- Stir in rice until coated with juices; pour in chicken broth and salsa verde. Bring to a simmer.
- After 10 minutes, fold in black beans. Cook until rice is tender (another 10-15 minutes).
- Remove from heat; stir in cilantro and lime juice. Let sit before serving.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 85mg
Keywords: Customize by adding vegetables like corn or swapping rice for quinoa. Store leftovers in an airtight container for up to three days; reheat on low to maintain moisture.