Salsa Verde Chicken and Cauliflower Rice

Name: Salsa Verde Chicken and Cauliflower Rice
Total time: 30
Yield: 4
Ingredients: 2 tablespoons butter; 1.5 pounds skinless, boneless chicken breasts, cut into 1-inch chunks; 1 medium green bell pepper, diced; 1 (16 ounce) jar salsa verde; 1 (12 ounce) package frozen cauliflower rice; 0.25 cup chicken broth; salt and ground black pepper to taste

Recipe by Kristen Walker (Maenke) from allrecipes.com

30 Mins.

Ingredients

4 servings

•

2 tablespoons butter
•

1.5 pounds skinless, boneless chicken breasts, cut into 1-inch chunks
•

1 medium green bell pepper, diced
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1 (16 ounce) jar salsa verde

•

1 (12 ounce) package frozen cauliflower rice
•

0.25 cup chicken broth
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salt and ground black pepper to taste

Instructions

Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.