Easy Salsa Verde Chicken with Vegetables
Ingredients
- 2-3 tablespoons vegetable oil
- 2 pounds skinless boneless chicken thighs
- ½ tablespoon salt
- ½ tablespoon ground black pepper
- ½ tablespoon garlic powder
- ½ small white onion small diced
- Juice of 1 large lime
- 1 ½ cups store-bought medium salsa verde
- 6 grape tomatoes halved
- 6 black olives
- ¼ cup canned corn kernels drained
- ¼ cup canned black beans drained
- chopped cilantro
- ⅓ cup queso fresco crumbled
Instructions
- In a large no-stick pan or skillet, heat the oil over medium-high heat.
- Season the chicken thighs with salt, pepper, and garlic powder.
- Add seasoned chicken thighs to the pan and let brown about 5 minutes.
- Transfer chicken to a plate. Reduce heat to medium, add onions to the pan and sweat for about 3 minutes, stirring occasionally. Do not let brown!
- Return chicken to the pan, add lemon juice and wait about 30 seconds to add the salsa verde to the pan.
- Partially cover the pan, and let cook for about 15 minutes.
- Remove pan from the heat and add the tomatoes, olives, corn, beans, and cilantro.
- Sprinkle on the queso fresco and serve Salsa Verde Chicken with flour tortillas or over white rice. Enjoy!
Recipe Notes
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