Description
Green Salsa Chicken is a flavorful and juicy dish made by marinating chicken breasts in a tangy salsa verde mixture, then cooking them on the stovetop or grill. Perfect for serving with rice, zoodles, or inside tacos and burritos, this versatile recipe delivers vibrant Mexican-inspired flavors with a simple yet delicious marinade.
Ingredients
Units
Scale
Chicken
- 4 chicken breasts pounded to an even thickness
Marinade
- 1/2 cup Homemade Salsa Verde or store bought
- 3 tablespoons olive oil, divided
Instructions
- Prepare the Marinade: Whisk together 1/2 cup salsa verde and 2 tablespoons olive oil in a freezer bag or shallow dish. Add chicken breasts, toss evenly to coat, and marinate in the refrigerator for 2 hours or up to overnight for maximum flavor.
- Bring Chicken to Room Temperature: About 15-30 minutes before cooking, remove the chicken from the refrigerator and let it sit at room temperature to ensure even cooking.
- Cook on Stovetop: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until very hot. Add chicken breasts and cook undisturbed for 3-5 minutes until nicely browned. Flip chicken over, cover with a lid, reduce heat to medium, and cook 5-7 more minutes until cooked through.
- Rest and Glaze Chicken: Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. Brush with additional salsa verde to add extra flavor and moisture.
- Alternate Grilling Method: Preheat and grease your grill to medium heat (375-450°F). Grill chicken undisturbed for 4-6 minutes per side, or until an internal thermometer reads 160°F. Remove and rest chicken for 5 minutes, then brush with salsa verde glaze before serving.
- Serve: Serve the chicken sliced or chopped with rice, zoodles, tacos, salads, enchiladas, burritos, or burrito bowls for a versatile and delicious meal.
Notes
- Use chicken fillets for better marinade coverage and quicker cooking time. If not available, slice larger breasts horizontally to create fillets.
- Chicken thighs can be used instead for a juicier result.
- Choose medium heat salsa verde for the marinade to ensure bold flavor without excessive spiciness.
- Marinating longer (up to 8 hours) enhances tenderness and flavor, but a minimum of 2 hours is sufficient.
- If short on time, marinate at room temperature for 30 minutes and brush extra salsa verde after cooking.
Nutrition
- Serving Size: 1 chicken breast (approx. 6 ounces)
- Calories: 270 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 90 mg
