Ingredients

The following ingredients have 5 Servings
  • 2-3 tablespoons vegetable oil
  • 2 pounds skinless boneless chicken thighs
  • 1/2 tablespoon salt
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon garlic powder
  • 1/2 small white onion (small diced)
  • Juice of 1 large lime
  • 1 1/2 cups store-bought medium salsa verde
  • 6 grape tomatoes (halved)
  • 6 black olives
  • 1/4 cup canned corn kernels (drained)
  • 1/4 cup canned black beans (drained)
  • chopped cilantro
  • 1/3 cup queso fresco (crumbled)

Instruction

  • 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!