One Pan Salsa Verde Chicken and Rice
This One Pan Salsa Verde Chicken and Rice is an easy and delicious chicken dinner that comes together in a pinch. It's so tasty and packed with all of the protein, carbs, veggies, and healthy fats you want in a well-rounded meal.
Servings: 4
Ingredients
- 2 tablespoons avocado oil divided
- 1 onion diced
- 3 garlic cloves minced
- 1 1/2 lbs. boneless skinless chicken thighs, diced into bite sized pieces
- 1/2 medium cauliflower cut into florets (about 2 cups)
- 1 teaspoon cumin
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 cup long grain white rice rinsed well and drained
- 1 cup Stonewall Kitchen Salsa Verde
- 1 1/2 cup good quality chicken broth
- cilantro for garnish
Instructions
- Heat a medium heavy bottomed high-sided pan over medium-high heat. Once hot, add 1 tablespoon oil and onion and garlic. Cook until soft and translucent, 3-5 minutes.
- Push onion and garlic to the side and add 1 tablespoons of oil. Once hot, add chicken and cook until beginning to brown 5-7 minutes.
- Add cumin, salt, pepper, rice and cauliflower. Stir to combine.
- Add chicken stock and salsa and scrap up any browned bits.
- Let mixture come up to a boil, then cover with a tight fitting lid, and lower the heat to medium-low.
- Cook for 20 minutes.
- Garnish with cilantro and enjoy!
Nutrition
Serving: 4g | Calories: 551kcal | Carbohydrates: 45.2g | Protein: 56.4g | Fat: 14.6g | Saturated Fat: 3.9g | Cholesterol: 151mg | Sodium: 927mg | Fiber: 3.5g | Sugar: 3.3g