One-Skillet Salsa Verde Chicken With Corn

• 1/4 cups Plain Yogurt
• 2 whole Skinless, Boneless Chicken Breasts
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Ground Black Pepper
• 1/4 teaspoons Salt
• 1 cup Canned Corn, Drained
• 1 cup Salsa Verde (green Salsa)
• 1/4 cups Water Or Chicken Broth
• 2 cups Or 2 Of Your Preferred Serving Sizes Of Cooked Rice
• 2 Tablespoons Shredded Jack Cheese (Optional For Garnish)
• 1/2 Avocado, Peeled, Pitted And Cut Into Wedges (Optional For Garnish)

1. Set yogurt out on the counter while making the chicken (so that the yogurt is at room temperature just before its added to the recipe).
2. Cut the chicken into small to medium size pieces.
3. Heat a non-stick skillet on medium heat and add the chicken.
4. Then add the onion powder, salt and pepper.
5. Stir together.
6. When the chicken starts to brown, add the corn and stir together.
7. Next add the green salsa and stir.
8. Turn the heat down just a bit and slowly add the yogurt (thats at room temperature) stirring constantly.
9. This should prevent the yogurt from separating into small pieces of curds and whey.
10. Stir in a little water or chicken broth (1/4 cup to 1/2 cup) and continue heating until reaching the desired thickness.
11. Serve by itself or over rice.
12. Top with shredded jack cheese, slices of avocado and a sprinkle of pepper.

plain yogurt, chicken breasts, onion powder, ground black pepper, salt, salsa, water, rice, jack cheese, avocado

Taken from tastykitchen.com/recipes/main-courses/one-skillet-salsa-verde-chicken-with-corn/ (may not work)