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One-Skillet Salsa Verde Chicken with Corn

Sometimes one-skillet meals are the way to go.

They’re quick and easy and one less pan to wash is an added bonus.

Plus it’s fun to make a recipe in one skillet where you add a little of this and a little of that and poof….something so simple actually tastes great.

Here’s a recipe that puts leftover Salsa Verde or green salsa to good use.

Well actually, I can put green salsa to good use anytime; just give me a big old bag of tortilla chips and no problem there.

But in an effort for me not to eat tortilla chips 24/7, here’s a delicious meal that can be made with green salsa.

You can make the green salsa, or you may prefer to use premade which works fine too.

There’s a bit of plain yogurt in this recipe that adds a touch of light creaminess to the taste.

This one-skillet meal is delicious by itself or served over rice.

Let’s check out the ingredients.

Boneless skinless chicken breasts, onion powder, granulated garlic, salt, pepper, salsa verde (green salsa), canned corn, plain yogurt, avocado, and jack cheese for garnish (not pictured).

Here’s how to make it:

Set ¼ cup yogurt out on the counter while making the chicken (so that the yogurt is at room temperature just before it’s added to the recipe).

Cut the chicken into small to medium size pieces.

Heat a non-stick skillet on medium heat and add the chicken.

Then add the granulated garlic,

onion powder,

salt and pepper.  Stir together.

When the chicken is cooked thoroughly,

add the corn and green salsa.  Stir together.

Turn the heat down just a bit and slowly add the yogurt (that’s at room temperature) stirring constantly.  This should prevent the yogurt from separating into small pieces of curds and whey.

Stir in a little water or chicken broth (1/4 cup to 1/2 cup) until reaching the desired thickness.

Serve while hot by itself or over rice.

Top with shredded jack cheese, slices of avocado, and a sprinkle of pepper.

Then enjoy.

One-Skillet Salsa Verde Chicken with Corn

Yield: Serves 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

2 boneless skinless chicken breasts
½ teaspoon onion powder
½ teaspoon ground black pepper
¼ teaspoon salt
1 cup canned corn, drained
1 cup salsa verde (green salsa)
¼ cup plain yogurt
¼ cup to ½ cup water or chicken broth
2 servings cooked rice
2 tablespoons shredded jack cheese (optional for garnish)
½ of an avocado, sliced in wedges (optional for garnish)

Directions:

Set ¼ cup yogurt out on the counter while making the chicken (so that the yogurt is at room temperature just before it’s added to the recipe). Cut the chicken into small to medium size pieces. Heat a non-stick skillet on medium heat and add the chicken. Then add the granulated garlic, onion powder, salt and pepper. Stir together. When the chicken is thoroughly cooked, add the corn and stir together. Next add green salsa and stir. Turn the heat down just a bit and slowly add the yogurt (that’s at room temperature) stirring constantly. This should prevent the yogurt from separating into small pieces of curds and whey. Stir in a little water or chicken broth until reaching the desired thickness. Serve hot right out of the pan by itself or over rice. Top with shredded jack cheese, slices of avocado, and a sprinkle of pepper.

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4 Comments

  1. I love one pot dinners. This one looks amazing. I can just imagine the taste with the salsa verde over top. I’d still have chips with it after though. Cuz that’s how I roll. xx

  2. I love salsa verde anything…And a one pot meal is perfect for a lazy girl like me!