Remember those evenings after a long day? You’re tired, hungry, and the last thing you want to do is spend hours in the kitchen. I do. I’ve been there countless times. That’s why I created this Salsa Verde Chicken & Rice Skillet – One Balanced Life. It’s a recipe born from sheer necessity and a desire for something delicious, healthy, and ridiculously easy. It was a game-changer for my busy weeknights, and I’m thrilled to share it with you. It’s more than just a meal; it’s a little bit of self-care and a promise of a stress-free dinner.
Why You’ll Love This Recipe
This isn’t your average chicken and rice dish. This Salsa Verde Chicken & Rice Skillet is bursting with vibrant Mexican-inspired flavors. Here’s why I think you’ll be hooked:
- One-Pan Wonder: Minimal cleanup is a BIG win. Everything cooks together in one skillet. Seriously, dish duty is reduced.
- Flavor Explosion: The tangy, bright salsa verde cuts through the richness of the chicken, creating a perfectly balanced bite.
- Healthy & Balanced: Packed with lean protein, complex carbohydrates, and veggies, it’s a nutritious meal you can feel good about serving your family.
- Quick & Easy: Ready in under 30 minutes, it’s perfect for busy weeknights. No complicated techniques required.
- Customizable: This recipe is a fantastic base. Easily adapt it to your taste with different veggies or spice levels.
The Ingredients You’ll Need
Let’s gather our ingredients! I’ve listed everything with measurements for easy reference.
For the Chicken & Rice:
- 1 tablespoon olive oil
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1.5 cups long-grain rice (like Basmati or Jasmine)
- 3 cups chicken broth
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 cup salsa verde (store-bought or homemade – see tips!)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
For Garnish (optional):
- Fresh cilantro, chopped
- Lime wedges
- Avocado, diced
- Shredded cheese (cheddar, Monterey Jack, or Cotija work well)
Let’s Get Cooking! (Step-by-Step Instructions)
Ready to create this amazing skillet meal? It’s simpler than you think!
Step 1: Sauté the Chicken & Aromatics
Heat the olive oil in a large, oven-safe skillet (cast iron is fantastic!) over medium-high heat. Add the cubed chicken and cook until browned on all sides. It doesn’t need to be fully cooked through at this point.
Add the diced onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Toast the Rice & Add Flavor
Add the rice to the skillet and stir constantly for about 1-2 minutes to toast it slightly. This helps enhance the rice’s nutty flavor.
Sprinkle in the cumin and chili powder. Stir to coat the rice evenly.
Step 3: Simmer in Flavorful Broth
Pour in the chicken broth, ensuring the rice is submerged. Season with salt and pepper. Bring the mixture to a boil.
Step 4: Reduce Heat & Simmer
Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and simmer for 18-20 minutes, or until the rice is almost cooked through and most of the liquid has been absorbed. Don’t lift the lid during this process! This is key for evenly cooked rice.
Step 5: Add the Veggies & Salsa Verde
After 18-20 minutes, remove the skillet from the heat (but keep it covered!). Stir in the frozen corn and peas. Pour in the salsa verde and stir gently to combine. The residual heat will cook the frozen veggies perfectly.
Step 6: Rest & Serve
Let the skillet rest, still covered, for 5-10 minutes. This allows the rice to finish absorbing the liquid and the flavors to meld together. Fluff the rice with a fork.
Step 7: Garnish & Enjoy!
Garnish with fresh cilantro, a squeeze of lime juice, diced avocado, and your favorite shredded cheese, if desired. Serve immediately and savor every bite of your Salsa Verde Chicken & Rice Skillet – One Balanced Life!
Tips, Variations & Serving Suggestions
This recipe is your blank canvas! Here’s how to make it even more amazing.
- Homemade Salsa Verde: While store-bought salsa verde is perfectly fine, homemade is even better. Look for a recipe online – it’s surprisingly easy to make!
- Spice it Up: Add a pinch of cayenne pepper or a diced jalapeño for extra heat.
- Veggies Galore: Feel free to swap out the corn and peas for other veggies like bell peppers, zucchini, or black beans.
- Protein Power: Use shredded rotisserie chicken for an even faster meal.
- Brown Rice Option: Substitute brown rice for white rice. You’ll need to increase the cooking time by about 10-15 minutes and use more chicken broth (about 3.5 cups).
- Cheese, Please: Cotija cheese adds a salty, crumbly texture. Monterey Jack or cheddar add a creamy melt.
- Make Ahead Option: Prepare the chicken and rice mixture up to the point of adding the salsa verde and frozen veggies. Store in the refrigerator and add them when ready to cook.
Serving Suggestions:
- Taco Night Upgrade: Serve with warm tortillas for a delicious riff on tacos.
- Side Salad: A simple side salad with a light vinaigrette complements the richness of the skillet.
- Guacamole & Chips: Because, why not?
(Optional) Nutritional Information (Approximate per serving)
- Calories: 450-550
- Protein: 35-45g
- Carbohydrates: 55-65g
- Fat: 15-25g
Note: Nutritional information can vary based on specific ingredients used.
Embrace the One Balanced Life with Every Bite!
This Salsa Verde Chicken & Rice Skillet – One Balanced Life is more than just a recipe; it’s a solution for busy weeknights and a delicious celebration of simple, flavorful ingredients. Don’t be intimidated! It’s truly easy to make, and the payoff is a satisfying, nutritious meal that the whole family will love. Give it a try, and let me know how it goes! I’m confident it will become a regular in your dinner rotation. Happy cooking!
