Main Dishes · Recipes

“Creamy” Salsa Chicken

This. Was. Amazing. We have made variations of this dish in the past (might need to post those later) and seeing a recipe of a high calorie, high fat creamy salsa chicken recipe posted on Instagram, I was inspired to make a healthier version. Bonus- very inexpensive to make! Hope you enjoy! This particular recipe got us four meals.

The finished product!

All you need:

Cooked chicken
  • 2 boneless, skinless chicken breast, cut in half lengthwise (cooks faster and doesn’t dry out as much)
  • 1 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tbsp. olive oil
  • 1/2 cup red pepper, sliced
  • 1/2 cup green pepper, sliced
  • 1/2 cup yellow onion, sliced
  • 1- 16 oz. jar salsa
  • 1-15 oz. can no-salt-added black beans, rinsed and drained
  • 1- 15 oz. can no-salt-added corn, rinsed and drained
  • 5.3 oz. container plain Greek yogurt
  • 2 cups cooked brown rice
  • Optional but encouraged for garnish: shredded cheese or feta crumbles and a handful of sliced green onions

All you do:

Topped with feta and sliced green onion
  • Combine the garlic powder, cayenne pepper, cumin, and paprika in a small bowl. Rub the chicken breasts on both sides with herb/spice mixture.
  • In a skillet, over medium-low heat, add cooking oil and cook chicken until heated through. Remove chicken and place on a cutting board. Cut chicken into strips.
  • In the same skillet, still over medium-low heat, add peppers and onions. Saute until they soften then stir in the salsa, black beans, and corn kernels.
  • Once the salsa and veggies are well mixed, slowly stir in the Greek yogurt one spoonful at a time.
  • Add chicken back to the mixture.
  • Serve over brown rice and top with green onions and cheese!

Makes for great leftovers. Hope you enjoy!

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