Marcy’s Quick and Easy Mexican Chicken

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Marcy’s Quick and Easy Mexican Chicken


4 boneless chicken breasts, pounded flat to about ½”
1 T coconut oil, unrefined
1 cup salsa
1/3 cup plain kefir
1 T jalapeno, finely chopped (optional, but gives a good kick)
1 garlic clove, finely chopped
1 red pepper, sliced into strips
1 avocado, sliced
1/2 cup fresh cilantro leaves, chopped
salt and pepper to taste


Step 1

Lightly salt and pepper chicken breasts.

Step 2

In a large sauté pan, add coconut oil over medium heat.

Step 3

Place chicken in pan and sear both sides.

Step 4

Meanwhile mix salsa and kefir together and stir well.

Step 5

Add the jalapeno and garlic to chicken. Cook for 2 minutes.

Step 6

Pour salsa mixture over the chicken. Turn to coat. After 5 minutes, add red pepper slices.

Step 7

Continue cooking and turning until chicken is cooked through, about 5 more minutes.

Step 8

Remove from heat. Serve with sliced avocado and chopped cilantro sprinkled on top.