SALSA VERDE CHICKEN AND CAULIFLOWER RICE

Salsa Verde Chicken and Cauliflower Rice image

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.

Provided by Kristen Walker Maenke

Time 30m

Yield 4

Number Of Ingredients 7

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

Steps:

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.
Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
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 : Calories 289.3 calories, Carbohydrate 13.3 g, Cholesterol 103.4 mg, Fat 9.3 g, Fiber 2.5 g, Protein 35.4 g, SaturatedFat 4.6 g, Sodium 578.1 mg, Sugar 4.7 g