Weeknight Salsa Chicken

Preheat a skillet to medium-high heat with some olive oil. Combine the spices in a small dish with your fingers, then sprinkle all over both sides of the chicken.

When the skillet is hot, add the chicken pieces and cook for about 4 minutes on each side, flipping once, until the chicken is golden brown and nearly all the way cooked through. Remove the chicken to a plate to rest.

Add the salsa and stock to the skillet and reduce the heat to medium low. Stir and scrape the bottom of the skillet, then let the sauce reduce for about 10 minutes. Meanwhile, slice or dice the chicken.

Return the chicken and any juices to the skillet. Stir to warm the chicken and finish cooking for 1-2 minutes more.

Serve the chicken over rice. Enjoy!

Notes:
1. I serve this over rice cooked in chicken stock. I start the rice while I’m preheating the skillet for the chicken and everything is done at the same time!
2. Bonus points if you shake the chicken stock in the salsa jars before adding it to the sauce.
3. I love rice with chicken and sauce, but this works well with sliced veggies added to the sauce during the simmering time. Onions, peppers, and zucchini cook in about the time it takes to simmer and reduce the sauce and are a delicious and healthy addition to this meal!