- 3-4 chicken breast fillets, chopped
- 1 – 16 oz jar of chunky salsa, such as Newman’s Own (opt for low sodium)
- ¼ c chopped fresh parsley
- 1 tbsp curry powder
- 1 tbsp olive oil
- In a medium fry pan heat olive oil on medium high.
- Toss chopped chicken in curry powder.
- Add seasoned chicken to heated olive oil.
- Add salsa and parsley, stir evenly. Reduce to medium. Cover and cook for 15-20 minutes.