Salsa Verde Chicken and Rice


  • 3-4 Boneless Skinless Chicken Breasts
  • Salt and Pepper
  • 2 tablespoons avocado oil
  • 1 cup uncooked long grain brown rice
  • 2 cups water
  • Wyler’s instant bouillon chicken cube
  • Salsa Verde 8 ounces


  • Pour avocado oil in a frying pan and heat.
  • Cut chicken into bite-sized pieces, place into hot pan, and season with salt and pepper.
  • Cook chicken completely through (165° Fahrenheit).
  • In a separate pot add water, bouillon cube, rice, cooked chicken, and salsa verde.
  • Bring ingredients to a boil then cover with a lid, reduce heat to low, and simmer for 35 minutes (until the rice is completely done).
  • Serve immediately or freeze in individual baggies for up to 6 months!

Heating instructions if frozen:

  • Place frozen rice block in a microwave safe dish.
  • Microwave on “Defrost” for 3 minutes.
  • Microwave regularly for 2 minutes.
  • Stir and enjoy!



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