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Salsa Verde Chicken Fiesta is not just a dish; it's a celebration of flavors and cultures that embodies the vibrant spirit of Mexican cuisine. This easy-to-make recipe pays homage to the traditional salsa verde, a staple in many Mexican households. It features tender chicken breasts bathed in a zesty green sauce, making it a perfect weeknight dinner that doesn't compromise on taste or nutrition. The dish is not only delicious but also versatile, allowing you to serve it in various ways—over rice, in tacos, or even as a filling for enchiladas.

Salsa Verde Chicken

Experience the vibrant flavors of Salsa Verde Chicken Fiesta, an easy and delicious weeknight meal that celebrates the best of Mexican cuisine. With tender chicken bathed in zesty, homemade salsa verde and enhanced by colorful veggies, this dish is both nutritious and customizable—serve it in tacos, over rice, or as filling for enchiladas. Click through to explore the full recipe and elevate your dinner game with this mouthwatering feast!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup salsa verde (store-bought or homemade)

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

1 avocado, sliced (for topping)

Crumbled queso fresco (optional, for topping)

Instructions
 

Preheat your oven to 375°F (190°C).

    Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking for about 5-7 minutes until they soften.

      Add the minced garlic, cumin, and chili powder; stir and cook for another 1-2 minutes until fragrant.

        Season the chicken breasts with salt and pepper, then place them in the skillet with the sautéed vegetables.

          Pour the salsa verde evenly over the chicken breasts, making sure they are well-coated.

            Sprinkle the corn kernels on top of the mixture.

              Cover the skillet with a lid or foil, then transfer it to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

                Once cooked, remove the skillet from the oven and let it rest for 5 minutes.

                  Shred the chicken using two forks, mixing it with the salsa verde and vegetables.

                    Serve the shredded mixture on a platter, topped with fresh cilantro and avocado slices. Optionally, sprinkle with crumbled queso fresco.

                      Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                        - Presentation Tips: Serve the Salsa Verde Chicken with warm tortillas on the side for easy wrapping or with a side of rice for a heartier meal. You can also add lime wedges for an extra zesty kick.