- 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.