One Pot Meal: Green Chicken and Rice

Green Rice and Chicken (one pot meal) | Sarcastic Cooking

This is my least favorite time of year. Summer is over, technically. Mike is back in school and football season has started. However, the 80 degree weather we have been having says, “Hey, guys I’m still here!” Oh, that was summer shouting by the way.

I went shopping with my mom last weekend and fall clothes were everywhere! On one hand, I was super excited for the return of layers and covered up jiggly arm fat. My own arm fat of course. On the other hand, I was kind of pissed. All these cute clothes are out now, when I am still sweating my butt off every single day. But, when the season of fall actually begins, all these cool clothes will be gone. Ugh!

Green Sauce Ingredients

Green Sauce

It is a lose-lose, people!

I cannot justify purchasing a whole new fall wardrobe, let alone a single scarf when the rainstorms that are supposed to cool off the Midwest are actually just making it hotter. Talk about a delayed summer. I guess I will try and have restraint and wait until at least the end of September to binge shop.Green Rice and Chicken an easy one pot meal @sarcasticcook

Oh man, and don’t even get me started about the pumpkin people. Should we all just put our Christmas trees up now too? Ok, sorry, that was a little too grouchy. I am just so conflicted.

It is still summer!!! Or is it?

Green Rice and Chicken One Pot Meal

This meal is the perfect dish for any time of year. It doesn’t discriminate. Plus the fact that it is all in one pot will make your seasonally confused life so much easier. Hopefully.

One Pot Meal: Green Chicken and Rice

A delicious salsa verde chicken and rice all made in one pot!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • For the Green Sauce:
  • ½ Avocado
  • 3 Tomatillos chopped
  • 1 Jalapeno seeded and chopped
  • 1 Clove Garlic chopped
  • Handful of Fresh Cilantro
  • Pinch of Salt
  • Pinch of Pepper
  • Juice of 1 Lime
  • ¼ Cup Water
  • For the Main Dish:
  • 1 Tablespoon Olive Oil
  • 2 Large Boneless Skinless Chicken Breasts
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • ½ Teaspoon Cumin
  • 1 Cup Brown Rice
  • 2 Cups Low Sodium Chicken Stock


  1. To make the sauce, add all of the ingredients to a food processor or blender and puree until smooth. Set off to the side for later.
  2. Add olive oil to a large heavy-bottomed skillet and heat for a minute or two over medium/high heat. Season chicken breasts with salt, pepper, and cumin. Add to the skillet and cook for 5-7 minutes on each side. Once golden on the outside, remove from the pan and set on a plate off to the side.
  3. Reduce heat to low. Add the chicken stock. Bring to a simmer while stirring up the bits of chicken from the bottom of the pan using a spoon/spatula. Add the rice and cover with a lid. Simmer on low for 20 minutes or as long as the instructions on the packaging of rice direct.
  4. Add the chicken back in just before the final five minutes. Cover with a lid. Once the rice is tender, fluff with a fork. Stir in the sauce and serve right away.

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  • Liz
    April 21, 2016 at 10:26 am

    The rice did not cook as described–it was very crunchy, but the sauce is delicious,

    • Stefanie
      April 21, 2016 at 11:06 am

      Oh no! I’m sorry Liz. I’ll test this one out again and maybe adjust the cooking time.

  • Julia
    September 2, 2014 at 9:57 am

    I can’t believe summer is over and teachers and students are back at school. Time flies!!
    This looks awesome! I love one pot meals. That green sauce looks so flavorful!

  • Francesca
    August 31, 2014 at 10:14 am

    One pot stops are the best! And I love the idea of all that citrus in the sauce, especially since it’s basically fall already in Amsterdam. Cheers!

  • Julia
    August 29, 2014 at 10:55 am

    Puuuuuumpkin people!!?! What is it with them? And not just pumpkin people, but pumpkin spice latte people. UGH! Fingers crossed it cools off enough for you to enjoy some fall clothing. 🙂

    This skillet. GAWWW it’s so gorg. I want the whole thing to myself!

  • Biz
    August 28, 2014 at 11:18 am

    I love the idea of one pot meals! Although my hubs wouldn’t try that dish with a 10-foot pole – but I think I make half a portion and have it for my lunches next week. Love all things tomatillo!

    Hasn’t our summer been weird? I can do without the 90 degrees, thank you very much. I live in the far NW suburbs of Chicago – although I am still 847 area code, not 815!

  • Nicole ~ Cooking for Keeps
    August 28, 2014 at 8:56 am

    Not grouchy at all! I agree, it’s wayyyy too soon for pumpkin. We need to relish in what’s left of summer, and I’d say this is the perfect way to do that!