Salsa Verde Chicken (03.16.16)

Posted at 12:20 PM, Mar 16, 2016
and last updated 2016-03-16 14:36:07-04
  • 1 cup cilantro, packed
  • 1 cup parsley, packed
  • 2 garlic cloves
  • 1/4 large white onion, chopped
  • 1/2 jalapeno or serrano pepper, chopped
  • 1 lime, zest and juice
  • 1 lb. boneless, skinless chicken breast, cut into bite size pieces
  • 2 tablespoons canola oil
  • No Salt Seasoning and Pepper, to taste

Place first 6 ingredients in a blender with no salt seasoning and pepper. Puree to desired consistency. Pout half of the salsa in a small bowl and the other half in a large bowl.

In the large bowl, add the chicken breasts; toss to coat, cover and refrigerate for at least an hour. In a large skillet up to medium-high heat, add oil. Cook the chicken 10-12 minutes or until cooked all the way through

Divide chicken on 4 plates. Top each serving with remaining salsa verde.

Serves 4.