Skillet Salsa Chicken
Skillet salsa chicken is quick and easy to make and great served in wraps or over rice for a delicious weeknight dinner!
Yield: 4 servings
Ingredients
- 1 small onion, diced small
- 1 medium green bell pepper, diced
- 1 tablespoon extra-virgin olive oil
- 1-2 jalapeno peppers, finely diced (seeded and membranes removed for less heat)
- 2 cloves garlic, minced
- 1 ½ pounds boneless, skinless chicken breasts, cut into long, thin strips
- 2 teaspoons taco seasoning
- 1 cup salsa
For serving:
- Whole wheat tortillas, steamed brown rice or a salad
Optional toppings:
- Sour cream or Greek yogurt, shredded cheese, sliced avocado, chopped fresh cilantro, extra salsa
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and green pepper and saute for 5-7 minutes, until tender.
- Add jalapeños and garlic and saute for another 1-2 minutes.
- Season chicken breast strips with taco seasoning on both sides and add to pan. Cook about 4-5 minutes on each side, until chicken is cooked through.
- Turn off the heat, top with salsa and stir to combine.
- Serve the salsa chicken in whole wheat wraps, over steamed brown rice or a salad. Just add your favorite toppings!
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Notes
Serving ideas: I usually serve this over my perfect steamed brown rice but whole wheat tortillas are a great option too. You could also serve this over a romaine or spinach salad for a low-carb option. Or chop up the chicken a bit more after it cooks and make tacos or nachos with this.
Leftovers: The leftovers keep great. Once cooled, store in a covered container in the refrigerator for up to 5 days. Reheat in the microwave until warmed through then serve. You can also freeze the leftovers for up to 4-5 months.
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 20g | Protein: 53g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g
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