Salsa Verde Chicken and Cauliflower Rice
Description
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 1/2 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
•
1/4 cup chicken broth
•
salt and ground black pepper to taste
Directions
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.
2
Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
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.