Salsa Verde Chicken Skillet
An easy, healthy, one-pan meal that's exploding with flavor! Perfect for a weeknight dinner or meal-prep lunch, this recipe feels like a big bowl of comfort food yet it sneaks in veggies via cauliflower rice and has a hefty amount of protein and fiber from the chicken and black beans.
Equipment
- can opener
- Sharp knife
- large, high-sided pan
- spatula
Ingredients
For the Chicken:
- olive oil
- 1 lb chicken breast cut into small cubes
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp oregano
- salt + pepper to taste
Remaining Ingredients:
- 1 small onion diced
- ½ jalapeño finely diced (can omit for less spice or substitute with cayenne)
- 3 cloves garlic minced
- ½ lb cauliflower rice (fresh or frozen)
- 1 can black beans drained
- 1 cup frozen fire-roasted corn (or canned corn)
- 16 oz salsa verde
- ½ cup water
- 1½ cups shredded cheddar cheese (can omit or substitute with vegan cheese)
- cilantro to top
Instructions
- In a large bowl, toss together chicken and spices. If you'd rather not dirty another dish, you can just sprinkle the spices on when you add the chicken to the pan!
- Bring a large, high-sided pan to medium heat. Add enough olive oil to coat the bottom of the pan. Once hot, add chicken. Cook for about 3 minutes undisturbed. Then, flip and cook for another 3 minutes or until the chicken is fully cooked through. Remove chicken from the pan and set aside.
- Add more olive oil to the pan and then add onion. Cook, stirring occasionally, for 4 more minutes. Then, add jalapeño (if using) and garlic and cook for 1 more minute. Add cauliflower rice and frozen corn, cover and let cook for a few minutes until the cauliflower rice is tender and corn is getting warm (time will vary depending on whether you're using fresh or frozen cauliflower rice).
- Add beans, salsa, water, chicken and cheese (if using). Stir and continue cooking until the cheese is melted and chicken is warm. Top with cilantro!
Notes
NOTE: If you choose to use canned corn instead of frozen corn, add it to the pan at the same time that you add the black beans. Meal Prep: This recipe makes a hearty amount and will keep well in the fridge for multiple days!