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High Protein Salsa Verde Chicken Skillet - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Salsa verde: 1.5 to 2 cups, store-bought or homemade (tomatillo-based, not the thick avocado kind)
  • White beans: 1 can (15 ounces) cannellini or great northern beans, drained and rinsed
  • Onion: 1 small yellow or white onion, thinly sliced
  • Garlic: 3 cloves, minced
  • Jalapeño or serrano (optional): 1, seeded and minced, for extra heat
  • Ground cumin: 1 teaspoon
  • Oregano: 1 teaspoon (Mexican oregano if you have it)
  • Chicken broth: 1/2 cup, low sodium
  • Lime: 1, zest and juice
  • Cilantro: 1/3 cup chopped, plus more for serving
  • Olive oil or avocado oil: 1 to 2 tablespoons
  • Salt and black pepper: to taste
  • Optional add-ins: 1 cup corn kernels (fresh or frozen), 1 small zucchini diced, or a handful of baby spinach
  • For serving (optional): Warm tortillas, cauliflower rice, brown rice, or a crisp salad; crumbled queso fresco or sliced avocado

Method
 

  1. Prep the chicken. Pat the chicken dry, then season with 1 teaspoon salt, 1/2 teaspoon pepper, cumin, and oregano. Toss to coat and let it sit while you prep the vegetables.
  2. Sear for flavor. Heat a large skillet over medium-high heat and add oil. Spread the chicken in a single layer and sear 3 to 4 minutes per side until browned but not fully cooked. Transfer to a plate. Browning adds flavor that carries through the sauce.
  3. Soften the aromatics. In the same skillet, add onion and a pinch of salt. Cook 3 to 4 minutes until translucent, scraping up browned bits. Stir in garlic and jalapeño, cooking 30 to 60 seconds until fragrant.
  4. Build the sauce. Pour in the salsa verde and chicken broth. Stir well and bring to a gentle simmer. Taste and adjust salt if your salsa is mild or low sodium.
  5. Finish the chicken. Return the chicken and any juices to the skillet. Simmer 4 to 6 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
  6. Add beans and veggies. Stir in the white beans and any optional vegetables like corn or zucchini. Simmer 2 to 3 minutes more to heat through. If using spinach, fold it in at the end until wilted.
  7. Brighten it up. Turn off the heat. Add lime zest, lime juice, and cilantro. Taste and adjust seasoning. You want a balance of tangy, salty, and herby.
  8. Serve. Spoon into bowls over rice or cauliflower rice, tuck into warm tortillas, or serve as-is with avocado and queso fresco. Finish with extra cilantro and a squeeze of lime.