Skinny Salsa Verde Chicken Breast

Juicy chicken breast simmered in salsa verde, ready in 40 minutes and under 300 calories per serving.

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Prep Time 10

Cook Time 25

Total Time 40

Servings: 4 servings

Calories: 278

4 boneless skinless chicken breasts about 170-200g each, pounded to even thickness
400 g salsa verde jarred or homemade, tomatillo-based
120 ml low-sodium chicken broth
1 jalapeño seeded and finely diced
3 garlic cloves minced
0.5 tsp ground cumin
0.5 tsp onion powder
0.5 tsp kosher salt plus more to taste
0.25 tsp black pepper
1 tsp olive oil for searing
2 tbsp fresh cilantro roughly chopped, to finish
1 lime cut into wedges for serving

Pat the chicken breasts dry with paper towels. Pound any thick ends to an even 2cm thickness using a meat mallet or rolling pin.
Season both sides with salt, black pepper, cumin, and onion powder.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
Add the chicken breasts and sear for 2 minutes per side until lightly golden. They don't need to be cooked through yet. Transfer to a plate.
Reduce heat to medium. Add the minced garlic and diced jalapeño to the same pan and cook for 60 seconds, stirring, until fragrant.
Pour in the salsa verde and chicken broth. Stir to combine and scrape up any browned bits from the pan bottom.
Return the chicken breasts to the skillet. Spoon some sauce over each piece.
Reduce heat to medium-low, cover with a lid, and simmer for 15 to 18 minutes until the chicken registers 74C / 165F on an instant-read thermometer.
Remove the pan from heat. Let the chicken rest in the sauce uncovered for 5 minutes.
Scatter fresh cilantro over the top and serve with lime wedges on the side.

If your salsa verde is very thick, add an extra 2-3 tbsp of broth to loosen the sauce so the chicken simmers evenly without scorching on the bottom.