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+ servings

Salsa Verde Chicken

Sautéed chicken breasts are topped with salsa verde, cheese, and avocado and served with an easy black bean side dish.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 443kcal
Author Christin Mahrlig


  • 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


  • 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.


Calories: 443kcal