Salsa Skillet
Created by Mikekey on July 15, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #20156
Ingredients
- 2 cups potatoes, cubed (peeled)
- 8 ounces boneless skinless chicken breast (cut into 1-inch pieces)
- 1 tablespoon oil (cooking oil)
- 1 green bell pepper (sweet pepper, cut into julienne strips)
- 1 red bell pepper (sweet pepper, cut into julienne strips)
- 1 can (15 1/2 ounce) whole kernel corn (drained)
- 1 can (15 ounce) black beans (rinsed and drained)
- 1 jar (16 ounce) salsa
- Sour cream (optional)
- Fresh cilantro, snipped (optional)
How to Make
-
Step 1: In a covered large nonstick skillet, cook potatoes in a small amount of boiling water, about 10 minutes, or until tender, stirring occasionally. Drain and set potatoes aside.
-
Step 2: In the same skillet, cook chicken in hot oil over medium heat for 2 minutes. Add pepper strips; cook 2 minutes more. Add cooked potato, corn, black beans and salsa. Stir gently to combine, then cook, covered, for about 10 minutes, stirring occasionally. If you like, serve with sour cream and/or cilantro.
Nutritional Facts
- Serving Size: 1 (539.7 g)
- Calories 983.8
- Total Fat - 9.6 g
- Saturated Fat - 1.8 g
- Cholesterol - 48.2 mg
- Sodium - 864.7 mg
- Total Carbohydrate - 177.2 g
- Dietary Fiber - 33.9 g
- Sugars - 10 g
- Protein - 52.5 g
- Calcium - 190.8 mg
- Iron - 8.1 mg
- Vitamin C - 86.5 mg
- Thiamin - 1.4 mg