One-Skillet Salsa Verde Chicken With Corn

Set yogurt out on the counter while making the chicken (so that the yogurt is at room temperature just before it’s added to the recipe).

Cut the chicken into small to medium size pieces. Heat a non-stick skillet on medium heat and add the chicken. Then add the onion powder, salt and pepper. Stir together.

When the chicken starts to brown, add the corn and stir together. Next add the green salsa and stir.

Turn the heat down just a bit and slowly add the yogurt (that’s at room temperature) stirring constantly. This should prevent the yogurt from separating into small pieces of curds and whey.

Stir in a little water or chicken broth (1/4 cup to 1/2 cup) and continue heating until reaching the desired thickness.

Serve by itself or over rice.

Top with shredded jack cheese, slices of avocado and a sprinkle of pepper.