Tomatillo Chicken

Skillet Zucchini with Corn


  • 2 lb boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • 1 (16-oz) jar tomatillo salsa
  • 2 avocados, sliced
  • ¼ cup chopped fresh cilantro
  • 1 (8-oz) carton sour cream


  1. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
  2. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until browned.
  3. Pour salsa over chicken; cover and cook 5 minutes or until chicken is done.
  4. Top each serving with avocado, cilantro, and sour cream.

Side Dish Ingredients

  • 2 Tbsp butter
  • 2 zucchini, sliced
  • 1 (15-oz) can whole kernel corn, drained

Side Dish Instructions

  1. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini, and cook 4 minutes or until lightly browned, stirring often.
  2. Stir in corn, and cook until thoroughly heated; season with salt and pepper to taste.

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