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Salsa Chicken for 2

For a speedy main dish, try this south-of-the-border skillet chicken. I like to serve it with buttered, chopped spinach and a salad of mixed greens, orange wedges and chopped walnuts. —Naomi Olson, Hamilton, Michigan
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

Ingredients

  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1 medium onion, sliced
  • 1 small green pepper, julienned
  • 1 cup salsa
  • 1/4 cup water
  • 1/2 cup frozen corn, thawed
  • 1/4 cup shredded Mexican cheese blend
  • 2 tablespoons sour cream

Directions

  • In a small nonstick skillet coated with cooking spray, brown chicken on both sides. Add the onion, green pepper, salsa and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • Stir in corn. Simmer, uncovered, for 3 minutes or until chicken juices run clear. Sprinkle cheese over chicken. Serve with sour cream.
Nutrition Facts
1 each: 328 calories, 8g fat (3g saturated fat), 93mg cholesterol, 743mg sodium, 23g carbohydrate (11g sugars, 3g fiber), 36g protein.

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Reviews

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Average Rating:
  • modestcook
    Feb 28, 2017

    This is a great recipe, quick easy and good A definite keeper.

  • BodyandFace
    Nov 15, 2014

    this can be made in crock pot and corn added during last 30/45 min of cooking

  • fidget55
    Mar 29, 2011

    This was a huge hit at our house. It was a quick fix and tasted so good.