Salsa Verde

Salsa Verde Chicken & Cauliflower Rice Skillet

Salsa Verde Chicken & Cauliflower Rice Skillet

Total Time: 1 hour (30 minutes active cooking time)
Servings: 4
Recipe by: Holly Darnell, Get Saucy™ Board of Dietitians 

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Ingredients

Pickled Red Onion:

  • 1 red onion, thinly sliced
  • ¾ cup apple cider vinegar
  • ¼ cup water
  • 1 teaspoon sea salt
  • 2 tablespoons coconut sugar

Cilantro lime chicken:

  • 1 pound boneless skinless chicken tenderloins, cubed
  • 2 Tablespoons lime juice (about 2 limes)
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons fresh cilantro, chopped
  • 1 teaspoon sea salt

For the skillet:

  • 1 Tablespoon olive oil
  • Marinated chicken
  • ½ cup chicken stock
  • 1 cup Get Saucy™ Salsa Verde
  • 1 (12 oz) bag cauliflower rice (fresh or frozen)
  • 2 Tablespoon fresh cilantro, chopped
  • Avocado, for serving (optional)
  • Lime wedges, for serving (optional)

Instructions 

  1. In a small saucepan, add in apple cider vinegar, water, sea salt and coconut sugar and place on medium high heat. Cook until it reaches a simmer and the sugar has dissolved.  
  2. Place the onions in a mason jar and pour the hot vinegar mixture over the onions until they are evenly coated. Let the onions marinate for at least 30 minutes and allow to cool.
  3. Marinate the chicken: In a large bowl, combine chicken, lime juice, olive oil, cilantro, and sea salt. Toss to coat, cover, and refrigerate for 20–30 minutes.
  4. Heat a cast iron skillet over medium heat and add olive oil. Add the marinated chicken and cook for about 6–7 minutes per side, or until fully cooked (internal temp 165°F, no longer pink). Remove from the pan and set aside.
  5. Pour in the chicken stock to deglaze the pan, scraping up any browned bits. Stir in Get Saucy™ Salsa Verde and bring to a gentle boil, then reduce to a simmer.
    Stir in the cauliflower rice and cook for 5–6 minutes, until tender and heated through.
  6. Return the chicken to the skillet and toss to coat in the sauce. Top with fresh cilantro, pickled red onions, avocado, and a squeeze of lime. 

Notes: 

Pickled Red Onions: Keeps for up to 2 weeks in an airtight container in the refrigerator.
Chicken and Rice: Keeps well for 3-4 days in an airtight container in the refrigerator. You can freeze it for up to 2–3 months, but the cauliflower rice may get a little softer/watery when reheated.