Salsa Verde Chicken Skillet

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 35 minutes

Ingrédients

olive oil

1 lb chicken breast (cut into small cubes)

½ tsp paprika

½ tsp cumin

½ tsp chili powder

½ tsp oregano

salt + pepper (to taste)

1 small onion (diced)

½ jalapeño (finely diced (can omit for less spice or substitute with cayenne)

3 cloves garlic (minced)

½ lb cauliflower rice (fresh or frozen)

1 can black beans (drained)

1 cup frozen fire-roasted corn (or canned corn)

16 oz salsa verde

½ cup water

1½ cups shredded cheddar cheese (can omit or substitute with vegan cheese)

cilantro (to top)

Instructions

In a large bowl, toss together chicken and spices. If you'd rather not dirty another dish, you can just sprinkle the spices on when you add the chicken to the pan!

Bring a large, high-sided pan to medium heat. Add enough olive oil to coat the bottom of the pan. Once hot, add chicken. Cook for about 3 minutes undisturbed. Then, flip and cook for another 3 minutes or until the chicken is fully cooked through. Remove chicken from the pan and set aside.

Add more olive oil to the pan and then add onion. Cook, stirring occasionally, for 4 more minutes. Then, add jalapeño (if using) and garlic and cook for 1 more minute. Add cauliflower rice and frozen corn, cover and let cook for a few minutes until the cauliflower rice is tender and corn is getting warm (time will vary depending on whether you're using fresh or frozen cauliflower rice).

Add beans, salsa, water, chicken and cheese (if using). Stir and continue cooking until the cheese is melted and chicken is warm. Top with cilantro!