One Pot Salsa Verde Chicken and Rice
Cheesy, zesty, and easy to love, this one pot salsa verde chicken and rice is a quick, family-friendly dinner that comes together with minimal cleanup.
Servings: 6 Servings
Ingredients
- 3 cups chicken broth (Note 1)
- 1 cup salsa verde (Note 2)
- 2 cups long grain white rice
- 4 chicken breasts boneless and skinless 2 pounds
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- 2 cups pepper jack cheese shredded (Note 3)
- 1 lime juiced
- Toppings: chopped cilantro, green onions, salsa verde, tortilla chips
Instructions
- Add chicken broth, salsa verde and rice to a 5 quart stock pot that has a lid. Over high heat, bring it to a boil.
- Chop the chicken breasts into bite size (1-inch) pieces. Season with salt and pepper. Once boiling, add to the pot. Bring it back to a boil. Place a tight fitting lid and turn the heat down to low and simmer for 12 minutes. Remove from the heat. Keep the lid on and let it sit for 10 minutes.
- Add the shredded cheese and stir until melted. Let the mixture sit for 1-2 minutes to melt the cheese. Squeeze in the lime juice and stir. Serve with toppings.
Notes
Note 1: For a low FODMAP, use a low FODMAP chicken broth without garlic or onions. If concerned about gluten, verify the ingredients are gluten free.
Note 2: Use low FODMAP salsa verde, or a certified option for low FODMAP option.
Note 3: For dairy free option, omit the pepper jack cheese or use a dairy free option that has a good melt. This rice dish is creamy from the starch of the rice and would be great without cheese.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 649kcalCarbohydrates: 57gProtein: 58gFat: 18gSugar: 4g
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