This recipe isn’t only simple to prepare but also allows for flexibility in ingredients, so feel free to customize it based on your preferences. Whether you want to spice things up with extra toppings or keep it classic, this dish is sure to please your palate while conforming to your dietary goals.
Let’s get started on making this flavorful, nutritious meal!
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup salsa verde
- 2 cups cauliflower rice
- 2 cups kale, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime wedges
Cooking Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the chopped kale on the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast in the oven for about 10-15 minutes, or until crispy and slightly browned.
- While the kale is roasting, heat a skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until fully cooked and no longer pink in the center.
- Pour the salsa verde over the cooked chicken in the skillet, allowing it to simmer for an additional 2-3 minutes to heat through and absorb the flavors.
- In a separate pan, sauté the cauliflower rice over medium heat for about 5-7 minutes, stirring occasionally, until tender. Season with salt and pepper to taste.
- To serve, place a scoop of cauliflower rice on each plate, top with the salsa verde chicken, and add a generous portion of roasted kale. Optionally, garnish with avocado, cilantro, and lime wedges.
Extra Tips:
When preparing Salsa Verde Chicken, you can enhance the flavor by marinating the chicken in salsa verde for a few hours before cooking. This not only infuses the chicken with more flavor but also guarantees it remains juicy and tender.
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