The Easiest One Pot-Meal Ever: Salsa Verde Chicken

Like most of you I always am finding myself wondering how can I manage to create an additional hour or two to my day. Isn’t crazy that we have 24 entire hours, and we all still can’t find enough time to accomplish everything we need to in one day?

That being said, I’m a firm believer in a quick and painless dinner. One that fills me to the brim and doesn’t leave me regretting the nutritional value of what I just consumed.

My friends…I’ve found the answer to our prayers.

Meet Salsa Verde Chicken.

Guilt free, satisfying, and can be prepared in 30 minutes.

No I’m not jesting. Such a great meal is possible in such a short amount of time. Christ, you can watch an entire episode of your favorite Netflix show while you prep it and you may still have minutes to spare.

So here’s the deal. You only need a handful of supplies to prepare this delicious meal.

First order of business…Acquire the pots, pans, and utensils. You’ll need one skillet, a pot (depending on the quantity you prepare — I’m Team Meal Prep — it may be a bit larger than most, but nothing to feed any army – unless you have more than one mouth to feed (#singleforlife), a spatula, and a spoon.

Next up, gather your ingredients.

You need chicken breast, the salsa of your choice (insert the version I find a pic of), brown rice or quinoa, and your favorite green veggies. I usually gravitate towards broccoli, peas, spinach, or well all of the above.

Got that? Okay let’s get started…

After you acquire all your supplies, you’ll need to dice your chicken into bite-sized pieces and put it off to the side.

Once that’s settled you’ll start boiling some water into your pan as you begin prepping the brown/rice or quinoa of your choice. As that’s boiling, you’ll heat up your skillet (oiling up before hand) for the chicken. Once, the puppy is warm. You’ll cook the chicken for about 1-2 minutes on each side. You don’t need to cook it all the way. You essentially just want it to lighten up on both sides to that cream brown color and then you’ll be golden.

Set this aside.

From here if you’re water hasn’t already started boiling (did you turn the heat on dummy?) throw in your brown rice/quinoa into the pot.

I usually give this about 5-10 minutes, and then I add in my chicken and salsa.

Keep an eye on this guy and continue stirring up to ensure you don’t get rice stuck at the bottom of the pan, burning it.

The rice/quinoa usually takes about 20 minutes to cook – but the major indicator is when all of the water is absorbed and you’re left with spicy, savory pot of deliciousness.

Though you may not want to wait (as it smells divine) – give it some time to cool off the heat. This will actually thicken it even more.

From here – serve it up and load it with veggies if you wish (but it’s completely optional. The Salsa Verde Chicken tastes incredible without it. Bon Appetite!



(Serves 4)

  • 1 lb of chicken breast
  • 1-2 tbsp of EVOO (to grease up your skillet)
  • 1 cup of rice/quinoa
  • 1 cup of salsa verde
  • (optional — spinach, cooked peas or broccoli to top it off)