Entrees - Chicken Salsa Verde

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06-07-2013, 03:53 PM
Chicken Salsa Verde


Chicken Salsa Verde

4 Chicken breasts
2 tsp olive oil
Sea Salt
Black Pepper
3 cloves minced garlic
1 cup low-sodium chicken broth
1.5 cups organic verde salsa
3 tablespoons chopped cilantro
2 tsp cumin

Heat large pan on medium.
Rinse chicken breasts and pat dry.
Spray pan with olive oil and then spray each chicken breast lightly with olive oil. Salt and pepper each fillet and then brown each fillet on each side until it's almost cooked through.
Remove the chicken breasts and then add garlic and saute until golden.
Add chicken broth and scrape up bits from bottom of pan then add verde salsa, cilantro, and cumin, bring to a boil.
Once sauce comes to a boil, reduce temperature to a simmer and add chicken breasts covering each breast with the salsa verde sauce.
Let the chicken and sauce marinate together for about 20 minutes and serve. Serve with Mexican Rice (actually made from cauliflower instead of rice for a low carb alternative).


12-27-2014, 02:13 PM
I make something like this in the crockpot. I just throw some skinned chicken thighs in with a jar of salsa verde. I'll add a little sour cream and cilantro to the sauce when done. I'm hoping to find your "rice" recipe on your website. Thanks.