Skillet Salsa Verde Chicken & “Rice”
Are you ready to dive into a dish that’s not only bursting with flavors but also comes together in one trusty skillet? Look no further than our Skillet Salsa Verde Chicken and “Rice” – a go-to recipe that’s about to become your kitchen’s star player.
One-Pot Wonder
We’ve taken the hassle out of meal prep without compromising on taste. With just one pan, you’ll be able to whip up a feast that’s both hearty and satisfying.
Flavorful Simplicity Simplicity
This is the name of the game, and our recipe proves that with ease. We’ve crafted a dish that’s packed with flavor using simple and accessible ingredients. You don’t need to be a culinary genius to create a masterpiece – our Skillet Salsa Verde Chicken and “Rice” is proof that the best flavors often come from the basics.
Seasonal Versatility
Whether you’re soaking up the sun in summer or craving comfort in colder months, this dish is your year-round solution. Our salsa verde chicken strikes the perfect balance between light and hearty. It’s a meal that adapts to the seasons, ensuring that you can enjoy it no matter the weather. Plus, we’ve made a smart switch by substituting cauliflower rice for regular rice. This small change not only amps up the nutrition but also keeps the carbs in check.
A Feast for the Whole Crew
It’s not just a meal; it’s a family favorite in the making and designed to be a crowd-pleaser. The flavors are bold yet approachable, making it suitable for every member of the family. From the little ones to the adults, everyone will be reaching for seconds.
So, gather your ingredients, grab that skillet, and get ready to create a dish that’s as versatile as it is delicious. It’s time to make your mealtime moments memorable with Skillet Salsa Verde Chicken and “Rice.”
Ingredients
- 1 pound boneless, skinless chicken thighs - diced into bite sized pieces
- 1 pound boneless, skinless chicken breasts - diced into bite sized pieces
- 1 TBSP EVOO/avocado oil - first addition
- 1 TBSP EVOO/avocado oil - second addition
- 1 red bell pepper - diced
- 1 yellow bell pepper - diced
- 1 yellow onion - diced
- 3 clove garlic - minced OR 1 Dorot garlic pod per clove
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 12 oz cauliflower rice
- 1 cup salsa verde - storebought OR homemade
- 1/2 bunch cilantro - chopped for garnish
Instructions
- Heat a large, high-sided pan over medium-high heat. Once hot, add first addition of EVOO/avocado oil, onion, peppers and garlic. Cook until soft and translucent, 3-5 minutes.
- Push onion, peppers and garlic to the side and add second addition of oil. Once hot, add chicken and cook until beginning to brown 5-7 minutes.
- Add cumin, salt, pepper and cauliflower rice. Stir to combine.
- Add salsa and scrape up any browned bits.
- Let mixture come up to a boil, and lower the heat to medium.
- Cook for another 10 minutes, stirring periodically to prevent burning.
- Garnish and enjoy!
