Salsa Chicken

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When you throw a meal together and it turns out to be your family’s new favorite, you really feel like a success in the kitchen. Even better if it only has simple, everyday ingredients! This dairy-free, creamy and delicious salsa chicken is even better when you are collaborating with your favorite salsa company!

This salsa chicken is so good! When you are gathering ingredients to make this, be sure to use JESSICA at checkout for your ancira salsa for FREE SHIPPING because its the best salsa ever. The right amout of spice and the perfect consistency equals delicious.

Salsa Chicken in the cast iron: 

6 boneless chicken thighs

1/2 onion, chopped

4 ounces of dairy-free sour cream

8 ounces of salsa verde

2 tablespoons of primal palate adobe seasoning

1 tablespoon of garlic

2 tablespoons of olive oil

4 ounces of dairy free shredded cheddar

In your cast iron, over medium heat — begin brownig your chicken in your olive oil. Add your spices to each side and cook until the chicken is completely done. Pro tip: when the chicken is ready to be flipped, it won’t stick to the cast iron and you can flip with ease. Add your onion and cook your chicken and onion together until the chicken is completely cooked through.

Preheat your oven to 375. Shred your chicken with a fork and add your salsa and sour cream, mix together with your chicken and onion, and top with your cheese. Let it cook for 30 minutes and serve over rice or cauliflower rice — or have it alone as a meal with avocado on top. It is so good! I wish I had some right now!

Do you have my book yet? It is full of recipes just like this. Quick and easy for the everyday chef that wants a ketogenic, dairy-free meal!

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