Diethood · by Katerina Petrovska★ 4.8 (90)
Salsa Verde Chicken
NUTRITION · PER SERVING60M COOK
CAL 29%·PRO 69%
CARBS 50G35% OF CAL
9G FIBER6G SUGAR36G OTHER
FAT 27G43% OF CAL
9G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy casserole of chicken, rice, beans, and corn layered with salsa verde and cheese. Tender and comforting with bright, tangy flavors. A Tex-Mex family favorite.
mainmexicancasserolechicken🍳 skillet🔥 ovengluten free
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil (divided)
- 1 pound boneless, skinless chicken breasts (cut into bite-sized cubes)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- salt and freshly ground black pepper (to taste)
- 1 small yellow onion (finely diced)
- 3 cloves garlic (minced)
- ¾ cup uncooked long-grain white rice
- 1 15-ounce can black beans (well-rinsed and drained)
- 1 cup frozen corn kernels (thawed (you can also use canned corn))
- ¾ teaspoon salt
- 1¼ cups low sodium chicken broth
- 1 cup tomatillo salsa
- 2 cups shredded cheddar cheese (divided)
- salsa
- fresh cilantro
- lime wedges
- diced avocado
At a glance
PER SERVING · TIME 60M
CAL 29%·PRO 69%
CARBS 50G35% OF CAL
9G FIBER6G SUGAR36G OTHER
FAT 27G43% OF CAL
9G SAT18G 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
- 50m
- Sodium
- 1591mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1032mg
- Calcium
- 318mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1591MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.