As the evening rush hits after a long day juggling work and family, turning to a reliable weeknight dinner like Salsa Verde Chicken With Avocado feels like a small victory. This vibrant dish brings together tender chicken bites simmered in zesty green salsa, finished with creamy avocado that adds a cool contrast to the bold flavors. It’s straightforward enough to whip up without much fuss, yet it delivers that fresh, Mexican-inspired punch everyone craves.
What draws me back to this recipe time and again is how it reheats beautifully for lunch the next day. The chicken stays juicy, and the avocado’s freshness holds if you add it just before serving. Busy moms love the under-15-minute timeline. It pairs effortlessly with whatever sides you have on hand. This makes it a go-to for feeding the family without extra stress. Plus, the customizable heat level suits different tastes around the table.
Why We Love This Recipe
- Quick and Easy: Ready in just 15 minutes, this dish saves precious time for busy evenings without sacrificing flavor.
- Flavorful Twist: The tangy salsa verde and creamy avocado create a vibrant, Mexican-inspired profile that’s both fresh and satisfying.
- Family Friendly: Tender chicken bites appeal to all ages, with optional spice for adults and simple prep for stress-free meals.
- Versatile Meal: Easily scales for leftovers or adapts into tacos, making it ideal for meal planning.
Ingredients to make Salsa Verde Chicken With Avocado
A handful of fresh, quality ingredients come together seamlessly in this recipe. The bright salsa verde enhances the chicken’s natural savoriness. The avocado brings a silky creaminess that elevates every bite. Opting for ripe avocados and good salsa verde ensures the dish bursts with authentic flavor without much effort.
- Olive oil – Provides a neutral base for sautéing the chicken to golden perfection.
- Boneless, skinless chicken breast – Cut into bite-sized pieces for quick, even cooking and tender results.
- Kosher salt – Seasons the chicken simply to highlight its natural taste.
- Freshly ground black pepper – Adds a subtle warmth to balance the dish’s freshness.
- Quality salsa verde – The star sauce that infuses tangy, herby notes throughout.
- Fresh cilantro – Finely chopped for a burst of bright, aromatic garnish.
- Fresh lime juice – Squeezed in for a zesty lift that cuts through the richness.
- Ripe Hass avocado – Diced or sliced to add creamy texture and cool contrast.
- Crushed red pepper flakes – Optional for a customizable touch of heat if desired.
Dive deeper into the instructions ahead. Find the full recipe card with precise measurements at the bottom. You’ll love how these elements make the Salsa Verde Chicken With Avocado so approachable yet delicious.
How to Make Salsa Verde Chicken With Avocado
Step 1: Sauté the Chicken
Heat the olive oil in a large skillet over medium-high heat. Then add the bite-sized chicken pieces. Season them evenly with salt and black pepper. Stir and flip frequently for about 7 to 8 minutes. Cook until the chicken is golden and reaches an internal temperature of 165°F. This step builds a flavorful base without overcomplicating the process.
Step 2: Add the Salsa Verde
Pour in the salsa verde. Stir to coat the chicken evenly. Let it simmer for just 1 minute until warmed through. Keep the heat steady to blend the tangy sauce without reducing it too much. The quick incorporation keeps the dish vibrant and saucy.
Step 3: Finish with Toppings
Remove the skillet from the heat. Scatter fresh cilantro, a squeeze of lime juice, and diced avocado over the top. If you like spice, sprinkle on crushed red pepper flakes now. Serve immediately to preserve the avocado’s fresh creaminess and the overall bright flavors.
Pro Tips for Success
- Check Chicken Temp: Use a thermometer to ensure it hits 165°F internally for safe, juicy results every time.
- Adjust Seasonings: Taste and tweak salt, pepper, or lime after cooking to personalize the zesty profile.
- Use Fresh Salsa: Opt for quality salsa verde to maximize the herby tang without extra work.
- Add Heat Sparingly: Start with a pinch of red pepper flakes if including, as flavors intensify when served.
How to Serve Salsa Verde Chicken With Avocado
Garnishes
I always finish this dish with extra chopped cilantro for that fresh, herbaceous pop. Add a lime wedge on the side for squeezing. A sprinkle of crumbled queso fresco adds subtle salty creaminess. It complements the avocado without overpowering the verde sauce. These touches keep the plate looking vibrant and tasting balanced.
Side Dishes
Pair it with warm cilantro-lime rice to soak up the saucy goodness. Or go for simple black beans for a hearty, protein-packed contrast. A fresh green salad with sliced radishes brings a crisp element. It cuts through the richness nicely. These options make the meal feel complete and nourishing for family dinners.
Creative Ways to Present
Spoon the chicken into warm corn tortillas for easy tacos. The whole family can customize them. Layer it over a bed of quinoa for a gluten-free bowl. It’s portable for lunch. Or, nestle it alongside roasted veggies for a colorful sheet-pan style presentation. That’s both pretty and practical.
Make Ahead and Storage
Storing Leftovers
I store any extra Salsa Verde Chicken With Avocado in an airtight container in the fridge. It keeps well for up to 5 days. Just add fresh avocado when reheating to maintain that creamy texture. This makes it perfect for packing lunches without losing flavor.
Freezing
Portion the cooked chicken and salsa mixture into freezer-safe bags. Flatten them for quick thawing. It holds up for up to 4 months. Avoid freezing the avocado to prevent browning. Dice and add it fresh later. Label with the date to keep things organized in your busy routine.
Reheating
Warm leftovers gently in a skillet over low heat. Add a splash of water to revive the sauce. Or use the microwave in short bursts covered with a damp paper towel. For best results, cover with foil if using the oven at 350°F. This avoids drying out the chicken. Refresh the lime and cilantro post-reheat for that just-made brightness.
Print
Quick Salsa Verde Chicken With Avocado
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A quick and flavorful skillet chicken dish featuring bite-sized chicken pieces cooked in salsa verde, topped with fresh cilantro, lime juice, and diced avocado for a vibrant Mexican-inspired meal.
Ingredients
- 3 tablespoons olive oil
- 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 cup quality salsa verde
- ¼ to ⅓ cup fresh cilantro, finely chopped
- 1 to 2 tablespoons fresh lime juice
- 1 medium ripe Hass avocado, diced or sliced
- Optional: crushed red pepper flakes, for a touch of heat
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken, seasoning evenly with salt and freshly ground black pepper. Sauté the chicken for approximately 7 to 8 minutes, stirring and flipping frequently to ensure even cooking, until it’s thoroughly cooked through and golden.
- Pour in the salsa verde, stirring to incorporate it with the chicken. Allow it to cook for about 1 minute, just until the salsa is heated through.
- Remove the skillet from the heat. Generously scatter the fresh cilantro, a squeeze of fresh lime juice, and the diced avocado over the chicken. If you enjoy a bit of spice, sprinkle with crushed red pepper flakes.
- Serve this vibrant dish immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 4 months.
Notes
- This recipe is quick and easy, ready in under 15 minutes.
- Adjust salt, pepper, and lime juice to taste for personalized flavor.
- For added heat, include the optional crushed red pepper flakes.
- Ensure chicken reaches an internal temperature of 165°F for safety.
