Salsa Verde Chicken with Cabbage Rice

• chicken breastpatted dry24 oz
• rice1 1/4 cup
• shredded cabbage8 oz
• salsa verde8 tbsp
• yellow oniondiced1/2
• olive oil4 tsp
• lemon juice4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion. Pat the chicken breast dry without rinsing it, then season both sides with the kosher salt and black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Combine the rice with water according to the package directions in a saucepan. Bring it to a simmer, cover, and cook until the grains are tender and the water is absorbed, about 15-20 minutes. Let it stand covered for 5 minutes, then fluff it.
3. 3Warm the olive oil in a large skillet over medium heat. Add the onion and a small pinch of salt, then cook for 3-4 minutes, until translucent and softened.
4. 4Add the seasoned chicken and cook for 5-7 minutes per side, until golden and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer it to a plate and wash the board, knife, and your hands with soap and water before touching anything else.
5. 5Add the shredded cabbage to the skillet and cook for 3-4 minutes, stirring, until crisp-tender and lightly browned. Stir in the salsa verde and cook for 1-2 minutes, until hot and fragrant.
6. 6Fold the lemon juice into the rice. Serve the rice with the cabbage and slice the chicken after it has rested for 3 minutes. Taste the cabbage and rice and adjust the salt and black pepper.