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This one-pot chicken and cauliflower rice dish uses store-bought salsa verde as a shortcut to a simple, high-flavor weeknight meal that’s ready in 30 minutes.
Ingredients
- 2 tablespoons butter
- 1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch chunks
- 1 medium green bell pepper, diced
- 1 (16 ounce) jar salsa verde
- 1 (12 ounce) package frozen cauliflower rice
- ¼ cup chicken broth
- salt and ground black pepper to taste
Directions
Step 1
Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
Step 2
Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
Step 3
Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 289 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat5g | 23% |
| Cholesterol103mg | 34% |
| Sodium578mg | 25% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber3g | 9% |
| Total Sugars5g | |
| Protein35g | |
| Vitamin C24mg | 120% |
| Calcium20mg | 2% |
| Iron1mg | 6% |
| Potassium267mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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