Salsa Chicken Recipe
Do you ever have those days when you just don’t want to cook? If you haven’t, please let me know your secret! 😉 The recipe I am sharing today – Salsa Chicken – is easy, healthy and tasty. You can make enough for a crowd or have it for a weeknight dinner.
The boneless chicken cooks first and then you combine the rest of the ingredients and heat them up. Can’t be much easier than that. I’ve also made this recipe with boneless pork chops, which works well too.
You have a couple of options with this recipe. You can leave the chicken breast whole when you cook it, and serve it with rice. Or you can cut up the chicken prior to cooking. It still can be served with rice or have it with tortillas to make your own tacos. Either way its good. If you have some extra time, you can also make your own salsa. A few weeks back, I shared a salsa recipe with the Low Carb Spinach Quiche. I think this recipe absolutely fine with jarred salsa
Salsa Chicken
Ingredients:
- 1 teaspoon olive oil
- 1 lb. boneless chicken breast – left whole or cut up
- 15 – 19 oz can black beans – drained
- 1 1/2 cups salsa
- 1 cup frozen corn – cooked
- cilantro for garnish – optional
Directions:
1. Heat oil in large skillet, add chicken breasts and cook until done and golden, about 10 – 12 minutes. Transfer chicken to plate.
2. Combine black beans, salsa, corn and (plus or minus) 2 tablespoons water (depends on how much liquid is in your salsa). Cook until heated through – about 1 – 2 mins. Pour sauce over chicken. Serve with rice or with taco shells or tortillas.
Enjoy!!
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