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.