Skillet Chicken with Mexican Green Rice

This Skillet Chicken with Mexican Green Rice is a vibrant and flavorful dish that combines tender chicken breasts with fragrant green rice infused with salsa verde, cilantro, and spices. Its a one-pan meal thats perfect for busy weeknights and sure to become a family favorite

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup long-grain white rice
• 1 3/4 cups chicken broth
• 1 cup salsa verde
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 cup frozen peas
• 1/2 cup corn kernels fresh or frozen

Instructions:

Add salt and pepper to the chicken breasts

Put olive oil in a big skillet and heat it over medium-high heat

It will take about 6 to 8 minutes per side for the chicken breasts to become golden brown on both sides and fully cooked

Take the chicken out of the pan and set it aside

Put the rice in the same pan and toast it for two to three minutes, stirring every now and then

Chop up the cilantro, lime juice, cumin, garlic powder, and add them to the chicken broth

Once the mixture starts to boil, lower the heat, cover, and let it cook for 15 minutes

Add frozen corn and peas after 15 minutes

On top of the rice mix, put the cooked chicken breasts

Put the lid back on and cook for another 5 to 10 minutes, or until the rice is soft and the chicken is hot all the way through

If you want, you can serve it hot with extra cilantro and lime wedges on top