Creamy Salsa Chicken Skillet
Ingredients
The chicken
-
1
lb
boneless, skinless chicken breast
-
1
tsp
chili powder
-
½
tsp
ground cumin
-
¼
tsp
garlic powder
-
¼
tsp
salt
-
½
Tbsp
cooking oil
The sauce
-
1
16 oz
jar salsa
-
1
15 oz
can black beans
-
½
cup
frozen corn kernels
-
⅓
cup
sour cream
-
2
oz
queso fresco
-
1
handful
fresh cilantro or sliced green onions
For serving
Instructions
- Pat the chicken dry and pound it to an even thickness.
- Combine spices and coat the chicken on both sides.
- Heat oil in a skillet and cook the chicken until browned and cooked through.
- While the chicken cooks, rinse and drain the black beans, and chop cilantro or slice green onions.
- Remove chicken from skillet and set aside to rest.
- Pour salsa into the skillet, add black beans and corn, and heat through.
- Temper the sour cream by adding spoonfuls of the hot salsa to it, then stir it back into the skillet.
- Slice the chicken and place it on top of the salsa mixture.
- Top with queso fresco and cilantro or green onions, and serve over rice.
Nutrition Facts (estimated)
Servings
4
Calories
587
Total fat
12.7g
Total carbohydrates
74.73g
Total protein
39.8g
Sodium
1616.73mg
Cholesterol
0mg
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