This Salsa Verde Chicken with Rice & Beans is a high protein and fiber meal all made in one skillet. It’s full of flavor from salsa verde, green chiles, and spices.
Why You’ll Love Salsa Verde Chicken with Rice & Beans Skillet
My goal is to find lots of ways to spice up a simple meal prep like chicken and rice. This Salsa Verde Chicken has the basics with chicken for protein and rice for carbs, plus extra nutrients and flavors from beans, onion, salsa verde, and green chiles. Each serving has 38 grams of protein and 6.5 grams of protein to keep you full and satisfied.
Salsa Verde Chicken with Rice & Beans is an easy one skillet meal to prepare. Chicken is cut into cubes and seasoned with garlic powder, cumin, and chili powder. Let that cook while dicing onion and mincing garlic. Then, add ingredients to the skillet to cook. Meal prep done!
Ingredients
- Chicken breast: lean protein source for the meal.
- Garlic powder, cumin, chili powder: flavor for the chicken.
- Olive oil: healthy oil filled with polyphenols to coat the skillet. You can use your proffered cooking oil.
- Yellow onion: adds flavor and antioxidants.
- Garlic: also adds flavor and antioxidants.
- White rice: the carb for energy. White rice cooks quicker than brown rice. Brown rice can also be used, but cooking time might need to be increased to ensure it is fully cooked.
- White beans: adds fiber and extra protein. Mixes in well with the rice.
- Salsa Verde: green salsa for flavor.
- Broth: liquid to cook the rice and adds flavor. If you don’t have broth, just use water. The salsa will still add plenty of flavor on its own.
- Green chiles: for extra flavor.
How to Make Salsa Verde Chicken with Rice & Beans Skillet
Season chicken with garlic powder, cumin, and chili powder.
In a large skillet, over medium heat, warm olive oil. Place chicken in a single layer. Cook for about 6-8 minutes, turning halfway. Once fully cooked, remove from skillet and set aside.
Add onion to skillet and cook for a few minutes (spray a little olive oil in skillet if dry). Add garlic and cook for about 30 seconds. Stir in rice, Then, add beans, salsa, broth, and green chiles. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 18-20 minutes, or until liquid is mostly absorbed and rice is fully cooked. Stir occasionally to prevent rice from sticking to pan.
Stir in cooked chicken. Enjoy!
Tips
- Store in the refrigerator for about 4 days.
- Add in more vegetables like bell peppers or riced cauliflower.
Try These Meal Prep Recipes Next:
- Buffalo Chicken Skillet with Rice & White Beans
- Peanut Chicken Noodle Bowls
- Sesame Ginger Chicken with Edamame and Carrots
- Shrimp Rice and Peas One Skillet Meal
- One Pan Quinoa Risotto with Mushrooms, White Beans, & Chicken
- One Pan Chicken Caprese Orzo
Salsa Verde Chicken with Rice & Beans Skillet
Ingredients
- 1 pound chicken breast, cut into 1-2 inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup dry white rice
- 1 (15 ounce) can white beans
- 12 ounces salsa verde
- 2 cups chicken broth
- 1 (4 ounce) can diced green chiles
Instructions
- Season chicken with garlic powder, cumin, and chili powder.
- In a large skillet, over medium heat, warm olive oil. Place chicken in a single layer. Cook for about 6-8 minutes, turning halfway. Once fully cooked, remove from skillet and set aside.
- Add onion to skillet and cook for a few minutes (spray a little olive oil in skillet if dry). Add garlic and cook for about 30 seconds. Stir in rice, Then, add beans, salsa, broth, and green chiles. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 18-20 minutes, or until liquid is mostly absorbed and rice is fully cooked. Stir occasionally to prevent rice from sticking to pan.
- Stir in cooked chicken. Enjoy!
Notes
- Store in the refrigerator for about 4 days.
- Add in more vegetables like bell peppers or riced cauliflower.
