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Fire-Roasted Salsa Chicken Skillet (Low-Cal!) - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25–1.5 lbs boneless, skinless chicken breasts, thinly sliced or cut into bite-size pieces
  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 poblano or green bell pepper, thinly sliced (optional but adds a nice mild heat)
  • 2–3 garlic cloves, minced
  • 1 cup fire-roasted salsa (jarred or homemade)
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Juice of 1/2–1 lime
  • Fresh cilantro, chopped (about 1/4 cup)
  • Optional toppings: sliced avocado, diced tomatoes, sliced jalapeño, fat-free Greek yogurt or light sour cream
  • Optional bases: cauliflower rice, brown rice, quinoa, shredded lettuce, or low-carb tortillas

Method
 

  1. Prep the chicken and veggies: Pat the chicken dry and slice it evenly so it cooks quickly. Slice onions and peppers thin to soften fast without getting soggy.
  2. Warm the pan: Heat the olive oil in a large skillet over medium-high heat. You want a lively sizzle when the chicken hits the pan.
  3. Season and sear: Toss chicken with salt, pepper, cumin, chili powder, and smoked paprika. Add to the hot skillet in a single layer. Sear 2–3 minutes per side until lightly browned. Don’t fully cook through yet. Transfer to a plate.
  4. Soften the vegetables: In the same skillet, add onion and peppers with a pinch of salt. Cook 4–5 minutes, stirring occasionally, until softened and lightly charred in spots.
  5. Add garlic and deglaze: Stir in the garlic for 30 seconds until fragrant. Pour in the chicken broth, scraping up brown bits from the pan for extra flavor.
  6. Build the sauce: Stir in the fire-roasted salsa. Bring to a gentle simmer.
  7. Finish the chicken: Return the chicken and any juices to the skillet. Stir and simmer 3–5 minutes, until the chicken is cooked through and the sauce slightly thickens.
  8. Brighten it up: Squeeze in lime juice and stir in chopped cilantro. Taste and adjust salt or lime as needed.
  9. Serve your way: Spoon over cauliflower rice for a lower-calorie base, or serve with a side salad. Add avocado, jalapeño, or a dollop of Greek yogurt if you like.