Sautéed Fiesta Chicken with Baked Sweet Potato


Total Time: 1 Hour

Makes: 4

  • 1 1/2 lbs. boneless, skinless chicken breast, halved horizontally and thinly sliced (chicken tenders or boneless skinless chicken thighs cut into strips)
  • Kosher salt and pepper
  • 2 tbsp. olive oil
  • 1 cup frozen corn, defrosted
  • 1 cup prepared salsa
  • 1 tbsp. cilantro leaves
  • 1 lime cut into wedges
  1. Season chicken with salt and pepper.
  2. In a large nonstick skillet, heat 1 tbsp. olive oil over high heat.
  3. Add half the chicken; cook 2 to 4 minutes, stirring constantly, until opaque throughout, 2 to 4 minutes.
  4. Transfer to a plate and repeat. Repeat with remaining chicken
  5. Add remaining tablespoon of olive oil to pan, along with the corn
  6. Cook for 4 minutes until corn is golden, stirring constantly (reduce heat if browning too quickly)
  7. Stir in salsa
  8. When sauce is warm, add chicken and any accumulated juices; toss to coat.
  9. Serve with baked sweet potatoes.
  10. Garnish with cilantro leaves and lime wedges