All Recipes

Tex-Mex Salsa Chicken Skillet

Tex-Mex Salsa Chicken Skillet
  • Category

    Main Course

  • Cusine

    Tex-Mex

Ingredients

4 boneless, skinless chicken breasts

1 1/2 tsp ancho chili powder

1/2 tsp ground cumin

1/4 tsp garlic powder

Salt and freshly ground black pepper

1 1/2 Tbsp olive oil

1/3 cup low-sodium chicken broth

1/2 cup bottled salsa

1

1 diced avocado

Directions

Pound thicker parts of chicken to an even thickness with the flat side of a meat mallet. In a small bowl whisk together chili powder, cumin, garlic powder, and 1/4 tsp each salt and pepper. Sprinkle evenly over both sides of chicken. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken and cook until until browned on bottom then rotate and cook until center of chicken registers 155 - 160 degrees on an instant read thermometer, about 5 minutes longer. Pour broth and salsa over chicken then add in Southwest blend, season with salt and pepper to taste. Reduce heat to medium, cover and cook until veggies and black beans have warmed through and chicken registers 165 in center, about 3 - 4 minutes. Toss in avocados, tomatoes and cilantro if desired. Serve with rice, or chop chicken and return to black bean mixture and toss then serve in tortillas with lime wedges for spritzing.