Salsa Verde Chicken with Black Beans

Boneless, skinless chicken breasts sautéed in a skillet and topped with salsa verde, pepper jack cheese, and avocado make an easy weeknight meal. Served with a side of spiced black beans seasoned with cumin and chili powder, Salsa Verde Chicken  is a hearty and wholesome Mexican-style meal the whole family will enjoy.

This time of year I tend to switch from cooking complex, laborious comfort meals to quick meals that can be prepared in a flash. Once daylight savings starts and the weather begins to warm, I don’t want to spend the evening hours in my kitchen. Does anyone?

I want to be outside sitting on my porch or taking a walk with my dog. The transition from winter to spring is the best

And by the way, this winter weather that snuck back in yesterday better leave in a hurry. We were wearing shorts and flip-flops last week and now we’re expecting freezing rain. That’s South Carolina weather for you.

This Salsa Verde Chicken with Black Beans couldn’t be easier or tastier and should be a weeknight go to recipe for anyone who loves Mexican food. Any night can feel like a fiesta when you’re serving cheese, jalapenos, and salsa!

It’s a simple, spicy, and filling meal. I’ve used jarred salsa verde for convenience, but you could use homemade. Likewise, a can of black beans dressed up with spices, onion, and pickled jalapenos makes a quick and delicious complement. Not to mention inexpensive.

You can up the spice of Salsa Verde Chicken with Black Beans by using extra jalapenos or choosing a spicier salsa verde.

It’s sure to be an enjoyable family meal South of the Border style.

Salsa Verde Chicken

By Christin Mahrlig

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 4

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Sautéed chicken breasts are topped with salsa verde, cheese, and avocado and served with an easy black bean side dish.

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Ingredients

• ▢ 1 can black beans,, drained
• ▢ 1/2 onion,, diced
• ▢ 1/2 tablespoon canola oil
• ▢ 1/2 teaspoon cumin
• ▢ 1/2 teaspoon chili powder
• ▢ 1 teaspoon finely minced pickled jalapeno peppers
• ▢ 1 tablespoon lime juice
• ▢ 4 boneless chicken breasts
• ▢ 1/2 tablespoon canola oil
• ▢ 1 cup salsa verde,, I used Guy Fieri’s Salsa Verde
• ▢ 1 cup shredded pepper jack cheese
• ▢ 1 avocado,, diced
• ▢ fresh cilantro,, chopped

Instructions 

• Preheat oven to 425 degrees.
• Heat 1/2 tablespoon oil in medium saucepan. Add onion and saute until soft.
• Add cumin and chili powder. Stir to distribute and add beans.
• Once beans are heated through, add lime juice and pickled jalapenos. Season with salt and pepper. Remove from heat.
• Heat remaining 1/2 tablespoon oil in an oven-proof skillet over medium high. Season chicken with salt and pepper and cook in pan for 3-4 minutes on each side.
• Spoon salsa over chicken, sprinkle with cheese, and place in oven. Bake until chicken is cooked through, 3-5 minutes.
• Spoon beans onto plate, top with chicken. Sprinkle with diced avocado and cilantro.

Nutrition

Calories: 443kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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