Description
A comforting skillet meal featuring tender chicken, creamy rice, and bright salsa verde, perfect for weeknight dinners.
Ingredients
Scale
- 1 tbsp olive oil
- 2 cups cooked, shredded chicken (about 280 g; rotisserie works great)
- 1 cup salsa verde (about 240 g)
- 1 cup sweet corn (frozen and thawed, or canned drained; ~165 g)
- 2 cups cooked rice (white or brown), preferably day-old (about 360 g)
- 1 cup shredded cheese (Monterey Jack, cheddar, or pepper jack; ~112 g)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the shredded chicken and sauté until heated through and just beginning to brown in spots (about 2–3 minutes).
- Stir in the salsa verde, corn, and cooked rice until combined and heated through.
- Mix well and season with salt and pepper to taste; if using cream cheese or Greek yogurt, stir it in now until fully incorporated.
- Sprinkle the shredded cheese evenly over the top and cover the skillet until the cheese is melted (about 2–3 minutes).
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
Protein is high thanks to the shredded chicken; sodium can vary widely depending on the brand of salsa verde and cheese used.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg