Salsa Verde Chicken & Rice Skillet

Elevate you meal prep with this mouth-watering salsa verde chicken and rice skillet. Each serving packs 28g of protein and 8g of fiber, with HUGE portions to boot! Plus, cleanup's a breeze with only one pan to wash!

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

• 2 cups Rotisserie Chicken Breast

• 1 Yellow Onion

• 3 Garlic Cloves

• 1 tbsp Extra Virgin Olive Oil

• 15 oz Salsa Verde

• 4 oz Diced Green Chilies

• 1 cup Brown Rice

• 2 cups Chicken Broth

• 1 cup Monterey Jack Cheese, shredded

• 15 oz Black Beans, canned, drain & rinse

• ½ cup Corn, canned, drain & rinse

• 1 tsp Salt

• 1 tsp Cumin

•  ½ tsp Garlic Powder

• ¼ tsp Black Pepper

• 3 tbsp Fresh Cilantro

Directions:

1. In large skillet, heat olive oil over medium heat. Add onion and garlic, cooking 4 minutes until fragrant.

2. In a small bowl, combine all seasonings. Sprinkle over onions and garlic, stirring to toast spices for 1 minute.

3. Add chicken, black beans, corn, green chilies, salsa verde, chicken broth, and rice. Stir to combine.

4. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender. Cook longer if needed.

5. Turn heat off. Top with cheese, cover, and let sit for 3 minutes to melt.

6. Top with cilantro, red pepper flakes, and avocado. 

Nutrition:

Calories: 468

Protein: 28g

Carbohydrates: 57g

Fiber: 8g

Fat: 14g