Salsa Verde Chicken with Black Beans and Brown Rice

Tender shredded chicken breasts infused with mild salsa verde, served over warm brown rice with black beans and sweet peppers.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.43/serving

Dietary

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

Tags

• pressure cooker
• healthy

Ingredients

• 1.5 pound chicken breast (boneless, skinless)
• 1 jar salsa verde (mild)
• 1 can black beans (low-sodium, rinsed and drained)
• 1 red bell pepper (large, sliced thin)
• 2 package brown rice (pre-cooked microwave pouches)
• 1 teaspoon ground cumin
• 0.25 teaspoon salt
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Place the chicken breasts into the bottom of the Instant Pot. Sprinkle evenly with ground cumin and salt.
2. Pour the salsa verde evenly over the chicken breasts and scatter the sliced red bell pepper over the top.
3. Secure the lid, set valve to sealing, and select Pressure Cook (High) for 10 minutes. When cooking finishes, let the pressure release naturally for 5 minutes, then quick-release remaining steam.
4. Transfer chicken to a plate and shred with two forks, confirming the internal temperature has reached 165 degrees F. Return shredded meat to the pot along with the drained black beans to warm through.
5. Heat the brown rice pouches in the microwave according to package directions (about 90 seconds per pouch).
6. Divide brown rice among four bowls, ladle the warm salsa verde chicken and black bean mixture over the rice, and garnish with chopped fresh cilantro if desired.

Notes

Keeps well in airtight containers in the refrigerator for up to 4 days, making reheating effortless.

Nutrition (per serving)

• Calories: 499
• Protein: 47.6 g
• Carbohydrates: 60.2 g
• Fat: 6 g
• Fiber: 9.8 g
• Sodium: 1045 mg
• Saturated Fat: 0.8 g
• Sugar: 5.7 g
• Cholesterol: 120 mg