15-Minute Salsa Verde Chicken with Avocado
🥑 Fast, EASY, one skillet recipe! Juicy chicken with salsa verde, lime juice, cilantro, and creamy avocado has so much Mexican-inspired FLAVOR the whole family will LOVE! Perfect for busy weeknights and meal prepping!
Servings: 6 servings
Calories: 307cal
Equipment
Ingredients
- 3 tablespoons olive oil
- 2 pounds boneless skinless chicken breast diced into bite-sized pieces
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1 cup salsa verde* or as desired
- ¼ to ⅓ cup fresh cilantro finely minced or to taste
- 1 to 2 tablespoons fresh lime juice or to taste
- 1 medium ripe Hass avocado diced in chunks or sliced as desired
- crushed red pepper flakes optional and to taste
Instructions
- To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and sauté over medium high heat for 7 to 8 minutes, or until chicken is cooked through; stir and flip frequently to ensure even cooking
- Add the salsa verde, stir to combine, and cook for about 1 minute, or until warmed through.
- Evenly garnish with the cilantro, lime juice, avocado, and optional red pepper flakes if you want to add some heat.
- Serve immediately.
Notes
*I use Trader Joe's or try Herdez or see my Vegan Pozole Verde recipe and make the blender portion to make your own).
Storage: Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 3-4 months although if you know you're going to freeze a portion or all of it, don't add the avocado since they don't freeze well.
Nutrition
Serving: 1serving | Calories: 307cal | Carbohydrates: 6g | Protein: 33g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 837mg | Potassium: 810mg | Fiber: 2g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg
