Step 1

Rinse the chicken breasts and pat dry. Cut into bite-sized pieces (about 1-inch cubes). Season generously with salt and pepper. In a large pot or dutch oven (something with a lid), heat the olive oil over medium-high heat.

Step 2

When the oil is very hot, add the chicken in a single layer and cook until the outside is golden brown, about 1-2 minutes per side.

Step 3

Add the rice, salsa verde, and chicken broth. Bring to a boil then cover, reduce heat to low, and simmer for 20 minutes until the rice is tender. Serve and enjoy!