Iowa Girl Eats · by Kristin Porter★ 4.7 (12)
Cheesy Salsa Verde Chicken and Rice
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 73%
CARBS 49G41% OF CAL
3G FIBER0G ADDED0G INTRINSIC44G OTHER2G TOTAL SUGAR
FAT 13G25% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan dinner of chicken, rice, and salsa verde bound together with melted Monterey Jack cheese. Simple, quick, and deeply satisfying with minimal cleanup.
mainmexicanbowlchicken🥄 saucepangluten free
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Nutrition & ingredients
Ingredients
serves 4- 1-1/2 cups chicken broth
- 1/2 cup salsa verde (I like Herdez)
- 1 cup long grain white rice (I like Lundberg Farms Jasmine Rice)
- 2 chicken breasts (~1lb, cut into bite sized pieces)
- salt and pepper
- 4 oz freshly shredded Pepper Jack Cheese (or Monterey Jack cheese if sensitive to spice)
- Toppings: chopped cilantro, chopped green onions, salsa verde, tortilla chips
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 73%
CARBS 49G41% OF CAL
3G FIBER0G ADDED0G INTRINSIC44G OTHER2G TOTAL SUGAR
FAT 13G25% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1316mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 528mg
- Calcium
- 229mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.