If you’re looking for the easiest protein to meal prep and then turn into several different meals, done in under 30… you’ve come to the right place! My Two Ingredient Salsa Chicken is a weekly staple for us and could not be easier to make. Promise!
Use any salsa you like (I usually do a mild or medium heat jarred salsa or a fresh one from Costco in the big tub… I think the brand is called “Jack’s”!) and grab some organic boneless, skinless chicken: breasts OR thighs work great. Or do both!
Leave the chicken roughly chopped for bowls / salads, or go straight for shredded which works great on anything! You can do two forks but I always use the mixer because it’s so quick.
I love how fast this is done on the stove. I always do 3 lbs and it’s perfect because we get multiple meals out of it and so much protein!
- Day one: burrito bowls or salads
- Day two: chicken enchiladas or enchilada stacks
- Day three: baked tacos (recipe coming soon!)
Can’t wait for y’all to try! Tag me if you do – find me over on Instagram @justjessieb
Two Ingredient Stove Top Salsa Chicken
Ingredients
- 3 lbs boneless skinless chicken breasts or thighs
- 16 oz salsa jarred works well
Instructions
- Heat a large pot over medium high heat. Add the chicken to the bottom and pour the salsa over top.
- Cover with a lid and simmer the chicken for 25 minutes or until a meat thermometer reads at least 165ºF on the thickest part of the chicken.
- Use tongs to remove the chicken to a cutting board. Chop into bite sized pieces then shred if you like (I use the paddle attachment on my stand mixer and it's super quick – but two forks work great too!)
- Reserve 1 cup of the salsa liquid that's leftover in the pot and stir that into the shredded chicken to keep it juicy and flavorful (but not too soupy). Store the shredded chicken in the fridge for up to 5-6 days and add to your favorite dishes – burrito bowls, salads, enchiladas, tacos, etc!
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