Ingredients
Scale
- 24 oz. boneless, skinless chicken breasts
- 16 oz. jar green salsa
- 15 oz. can low-sodium black beans rinsed and drained
- 15 oz. can low-sodium whole kernel corn drained
- 4 c. cooked white or brown rice (Prepare rice while cooking chicken.)
Instructions
-
Heat a 12″ skillet over medium-high heat. Add chicken breasts, salsa, beans, and corn. Bring to a simmer, reduce heat to medium, and cover. Simmer for 30-40 minutes, until chicken is cooked through. <em>(Cook rice while chicken simmers.)</em>
-
Remove chicken breasts to a cutting board, and shred meat with two forks. Return chicken to bean mixture, and stir to combine. Adjust salt to taste (mine was fine without any added salt). Turn off heat, and serve chicken mixture over rice.
- Prep Time: 5
- Cook Time: 40