Amazing Salsa Verde Chicken & Rice Skillet Delight

Salsa Verde Chicken & Rice Skillet is a dish that bursts with vibrant flavors, promising a delightful experience for your taste buds. Picture tender chicken bathed in zesty salsa verde, mingling with fluffy rice and fresh veggies, all cooked to perfection in one skillet. zesty tequila lime flavor

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This recipe holds a special place in my heart because it reminds me of those family dinners where laughter echoed and delicious aromas filled the air. It’s the perfect meal for busy weeknights or laid-back weekends when you want something quick yet packed with flavor.

I remember the first time I made this dish; my friends couldn’t stop raving about it and even demanded seconds.

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 pieces of chicken; they cook evenly and absorb flavors beautifully. taco-inspired flavors.

• Salsa Verde: A jar of your favorite store-bought salsa verde will save time while providing fantastic flavor.

• White Rice: Long-grain white rice works best; it cooks up fluffy and pairs perfectly with the other ingredients.

• Bell Peppers: Choose colorful bell peppers for sweetness and crunch; they add a pop of color to the dish.

• Onion: A medium onion adds depth; sauté until translucent to release its natural sweetness.

• Garlic: Fresh garlic enhances flavor; use minced garlic for an aromatic punch.

• Chicken Broth: Opt for low-sodium chicken broth to control saltiness while adding richness.

• Olive Oil: A splash of olive oil helps sauté the veggies and chicken without sticking.

• Cilantro (optional): Fresh cilantro adds brightness; sprinkle it on top before serving for an extra layer of flavor. hearty chili option.

The full ingredients list, including measurements, is provided in the recipe card directly below.

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Let’s Make it together

### Prepare Your Ingredients : Gather all your ingredients before starting. Chop the bell peppers and onion into bite-sized pieces and mince the garlic so everything is ready when you need it.

### Cook the Chicken : In a large skillet over medium heat, add olive oil. Once hot, season chicken breasts with salt and pepper. Sauté until golden brown on both sides, about 5-7 minutes per side.

### Add Veggies and Garlic : Toss in chopped onions, bell peppers, and minced garlic. Cook until onions are translucent and fragrant, stirring occasionally for about 3-4 minutes.

### Add Rice and Broth : Pour in uncooked rice along with chicken broth. Stir well to combine everything evenly. Bring it all to a boil.

### Add Salsa Verde : Once boiling, reduce heat to low and stir in the salsa verde. Cover and simmer for about 15-20 minutes or until rice is tender and has absorbed most of the liquid.

### Finishing Touches : Once done cooking, remove from heat. Fluff the rice gently with a fork, allowing steam to escape. Garnish with fresh cilantro before serving for that extra zest.

Salsa Verde Chicken & Rice Skillet is not just another meal; it’s an explosion of flavors that brings everyone together around the table. With every bite, you’re greeted by tender chicken blended seamlessly with zesty salsa verde and soft rice that dances on your palate like it’s at a fiesta! Enjoying this dish feels like winning at life—deliciously! easy skillet meals. For more inspiration, check out this more delicious recipes recipe.

Perfecting the Cooking Process

Sear the chicken first to lock in moisture, then cook the rice while preparing the salsa. This method ensures each bite bursts with juicy flavor.

Add Your Touch

Feel free to swap out the rice for quinoa or add beans for extra protein. Experiment with toppings like avocado or cilantro for a fresh finish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stove over medium heat until warmed through.

Sharing a meal of Salsa Verde Chicken & Rice Skillet brought my family together last Sunday, and their smiles were worth every stir! For more inspiration, check out this cooking tips for chicken recipe.

FAQ

What can I substitute for chicken in this recipe?

Try using tofu or chickpeas for a delightful vegetarian option.

How can I make this dish spicier?

Add sliced jalapeños or a splash of hot sauce to kick up the heat.

Can I use brown rice instead of white rice?

Yes, just adjust cooking time and liquid ratio as brown rice takes longer to cook.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Salsa Verde Chicken & Rice Skillet

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• Author: Annika Weber
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Salsa Verde Chicken & Rice Skillet combines tender chicken with zesty salsa verde, fluffy rice, and fresh veggies for a vibrant, one-pan meal. Perfect for busy weeknights or family gatherings, this dish is quick to prepare and packed with flavor, making it a delightful addition to your dinner table.

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Ingredients

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• 4 boneless, skinless chicken breasts
• 1 cup salsa verde
• 1 cup long-grain white rice
• 1 cup bell peppers (chopped)
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 2 cups low-sodium chicken broth
• 2 tsp olive oil
• Cilantro (optional, for garnish)

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Instructions

1. Prepare all ingredients by chopping the bell peppers and onion and mincing the garlic.
2. In a large skillet over medium heat, add olive oil. Season chicken breasts with salt and pepper and sauté until golden brown on both sides (approximately 5-7 minutes per side).
3. Add chopped onions, bell peppers, and minced garlic to the skillet. Cook until onions are translucent (about 3-4 minutes).
4. Stir in uncooked rice and chicken broth. Bring to a boil.
5. Once boiling, lower the heat and mix in salsa verde. Cover and simmer for 15-20 minutes until rice is tender.
6. Remove from heat and fluff rice with a fork. Garnish with cilantro before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Skillet
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 370
• Sugar: 3g
• Sodium: 720mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 90mg