Creamy Salsa Chicken Skillet

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp Chili powder
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  0.5 tsp Cumin, Ground
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  0.3 tsp Garlic powder
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.5 tbsp Vegetable oil
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  16 oz Salsa, Prepared, Red, Store-Bought
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  15 oz Beans, Black, Canned, Drained
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  0.5 cup Corn, Sweet, Frozen
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  0.3 cup Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  2 oz Cheese, Queso Fresco, Crumbled
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  1 1 handful fresh cilantro or sliced green onions ($0.12)
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  4 cup 4 cups cooked rice for serving ($0.70)

Instructions

1. 1Pat the chicken dry with paper towels. Place on a cutting board, cover with plastic wrap, and pound with a mallet to an even ½-inch thickness.
2. 2Combine the chili powder, ground cumin, garlic powder, and salt in a small bowl. Sprinkle evenly over both sides of the chicken and rub to coat thoroughly.
3. 3Heat the vegetable oil in a large deep skillet over medium-high heat until shimmering. Add the chicken and cook 5–7 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F. Transfer to a cutting board to rest.
4. 4Reduce heat to medium-low. Pour the salsa into the skillet and stir to scrape up browned bits from the bottom. Add the black beans and frozen corn, stirring occasionally, cook 3–4 minutes over medium-low heat until heated through.
5. 5Temper the sour cream by adding 2–3 spoonfuls of the warm salsa mixture to it, one spoonful at a time, stirring between additions. Once warm, pour the tempered sour cream back into the skillet and stir until combined. Turn heat off.
6. 6Slice the rested chicken into strips and arrange the strips over the creamy salsa mixture in the skillet.
7. 7Top with the crumbled queso fresco and fresh cilantro. Divide the entire skillet evenly into 4 airtight containers while hot.
8. 8Serve each portion over the cooked rice.