Salsa Verde Chicken Skillet

Salsa Verde Chicken Skillet

This vibrant one-pan meal pairs juicy chicken with hearty rice, sweet corn, and black beans, all cooked down in zesty salsa verde. Tender bell peppers, onions, and garlic build a rich, aromatic base that ties the entire skillet together in under 30 minutes.

servings

SERVINGS

4

prep time

PREP TIME

5 Min

cook time

COOK TIME

25 Min

FEATURED PRODUCTS
Whole Kernel Sweet Corn, 15.25 oz.

Whole Kernel Sweet Corn, 15.25 oz.

Ingredients

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 small yellow onion, chopped

  • 1 green bell pepper, chopped

  • 1 tablespoon chicken fajita seasoning

  • 1 cup white rice

  • 2 cups chicken broth

  • 2 cups cooked shredded chicken

  • 1 can (15.25 oz) Libby's Whole Kernel Sweet Corn, drained

  • 1 can (15.5 oz) black beans, drained and rinsed

  • 1 jar (16 oz) salsa verde

  • 1 can (4 oz) diced green chilies

  • 1 cup Mexican shredded cheese

  • Optional toppings for serving: avocado, cilantro, jalapenos, or Greek yogurt

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 small yellow onion, chopped

  • 1 green bell pepper, chopped

  • 1 tablespoon chicken fajita seasoning

  • 1 cup white rice

  • 2 cups chicken broth

  • 2 cups cooked shredded chicken

  • 1 can (15.25 oz) Libby's Whole Kernel Sweet Corn, drained

  • 1 can (15.5 oz) black beans, drained and rinsed

  • 1 jar (16 oz) salsa verde

  • 1 can (4 oz) diced green chilies

  • 1 cup Mexican shredded cheese

  • Optional toppings for serving: avocado, cilantro, jalapenos, or Greek yogurt

Instructions

  1. In a large skillet over medium heat, add oil, garlic, onions, and bell pepper. Cook 5 minutes until vegetables have softened.
  2. Add seasoning and mix to combine.
  3. Add rice and broth. Stir together and cover. Bring mixture to a boil, then lower heat and simmer 20 minutes.
  4. Remove lid and stir.
  5. Add chicken, corn, black beans, salsa verde, and green chilies to skillet. Gently mix until combined. Let cook 5 minutes uncovered.
  6. Top with cheese and remove from heat.
  7. Add to bowls and serve with optional toppings.

  1. In a large skillet over medium heat, add oil, garlic, onions, and bell pepper. Cook 5 minutes until vegetables have softened.
  2. Add seasoning and mix to combine.
  3. Add rice and broth. Stir together and cover. Bring mixture to a boil, then lower heat and simmer 20 minutes.
  4. Remove lid and stir.
  5. Add chicken, corn, black beans, salsa verde, and green chilies to skillet. Gently mix until combined. Let cook 5 minutes uncovered.
  6. Top with cheese and remove from heat.
  7. Add to bowls and serve with optional toppings.
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