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18) Salsa-Verde Baked Chicken with Cauliflower Rice

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.25 lb / 560 g
  • 1 cup salsa verde store-bought or homemade
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 cups riced cauliflower fresh or frozen, thawed
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • 1/4 cup low-sodium chicken broth
  • 2 tbsp chopped fresh cilantro
  • Optional: lime wedges and avocado slices to serve

Method
 

  1. Preheat oven to 400°F (200°C). Rub chicken with olive oil, cumin, salt, and pepper; place in a baking dish.
  2. Spoon salsa verde over chicken, covering each piece. Bake 20–25 minutes until internal temp reaches 165°F (74°C).
  3. Meanwhile, sauté onion in a large skillet over medium heat until soft, 4–5 minutes. Add garlic; cook 30 seconds.
  4. Add riced cauliflower and broth; cook 5–7 minutes until tender. Stir in cilantro and adjust salt.
  5. Let chicken rest 5 minutes, then slice and serve over cauliflower rice with lime and avocado if using.