Salsa Verde Chicken with Black Beans

Boneless, skinless chicken breasts sautéed in a skillet and topped with salsa verde, pepper jack cheese, and avocado make an easy weeknight meal. Served with a side of spiced black beans seasoned with cumin and chili powder, Salsa Verde Chicken is a hearty and wholesome Mexican-style meal the whole family will enjoy.

This time of year I tend to switch from cooking complex, laborious comfort meals to quick meals that can be prepared in a flash. Once daylight savings starts and the weather begins to warm, I don’t want to spend the evening hours in my kitchen. Does anyone?

I want to be outside sitting on my porch or taking a walk with my dog. The transition from winter to spring is the best

And by the way, this winter weather that snuck back in yesterday better leave in a hurry. We were wearing shorts and flip-flops last week and now we’re expecting freezing rain. That’s South Carolina weather for you.

This Salsa Verde Chicken with Black Beans couldn’t be easier or tastier and should be a weeknight go to recipe for anyone who loves Mexican food. Any night can feel like a fiesta when you’re serving cheese, jalapenos, and salsa!

It’s a simple, spicy, and filling meal. I’ve used jarred salsa verde for convenience, but you could use homemade. Likewise, a can of black beans dressed up with spices, onion, and pickled jalapenos makes a quick and delicious complement. Not to mention inexpensive.

You can up the spice of Salsa Verde Chicken with Black Beans by using extra jalapenos or choosing a spicier salsa verde.

It’s sure to be an enjoyable family meal South of the Border style.