Salsa Verde Chicken Skillet with Rice and Zucchini

Succulent chicken thighs simmered in tangy tomatillo salsa with tender zucchini, served over fluffy white rice with chopped cilantro.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• one-pot
• quick
• tangy

Ingredients

• 1.5 pound chicken thigh (boneless, skinless, cut into bite-sized pieces)
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 zucchinis (medium, sliced into half-moons)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 jar salsa verde (16 oz jar)
• 2 package pre-cooked jasmine rice pouch (8.5 oz pouches)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Season chicken thigh pieces with ground cumin, garlic powder, and 3/4 teaspoon of the salt.
2. Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and yellow onion, cooking for 5 minutes until chicken is lightly browned on all sides.
3. Pour the jar of salsa verde into the skillet and add sliced zucchini and remaining 1/4 teaspoon salt. Bring to a simmer, cover with a lid, and cook over medium-low heat for 10 minutes until zucchini is tender and chicken reaches an internal temperature of 165°F.
4. Heat pre-cooked jasmine rice pouches in the microwave according to package directions (about 90 seconds each).
5. Serve the saucy chicken and zucchini over warm jasmine rice, garnished generously with fresh cilantro.

Nutrition (per serving)

• Calories: 440
• Protein: 37 g
• Carbohydrates: 44 g
• Fat: 12 g
• Fiber: 4 g
• Sodium: 760 mg
• Saturated Fat: 2.5 g
• Sugar: 5 g
• Cholesterol: 135 mg