Salsa Verde Chicken and Rice
A vibrant and easy-to-make meal featuring tender chicken, zesty salsa verde, and hearty rice—perfect for any occasion.
Ingrédients
Main Ingredients
- 2 cups cooked rice
- 1 lb chicken fillet, diced
- 1 cup salsa verde for tangy flavor
- 1 cup chicken broth ensure it's gluten-free if needed
- 1 tablespoon olive oil for cooking
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Gather all your ingredients and rinse your rice if it's not already cooked.
Cooking
- Heat olive oil in a large pan over medium heat. Add the diced chicken fillets and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Pour the salsa verde into the pan and stir to coat the chicken evenly.
- Add in the chicken broth and bring to a gentle simmer for about 5 minutes.
- Stir in the cooked rice until fully coated with the salsa verde mixture.
- Taste the mixture and adjust seasoning with salt and pepper as needed.
- Remove from heat and let it rest for a couple of minutes.
Serving
- Serve the Salsa Verde Chicken and Rice hot in bowls.
Notes
Great for meal prep; can be refrigerated for 3-4 days or frozen for up to 3 months. Add lime juice before serving for extra freshness.