Green Salsa Chicken

You'll only need to purchase one package of prechopped green, yellow, and red bell pepper to use in the salsa and the corn.

Yield: 2 servings (serving size: 1 chicken breast half and about 1/3 cup salsa)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 35g
  • Carbohydrate: 31.1g
  • Fiber: 2.3g
  • Cholesterol: 94mg
  • Iron: 1.6mg
  • Sodium: 437mg
  • Calcium: 22mg

Ingredients

  • 1 lime
  • 4 tomatillos, husks and stems removed
  • 1/4 cup prechopped tricolor bell pepper mix
  • 2 tablespoons chopped fresh cilantro
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

Preparation

  1. 1. Prepare grill.
  2. 2. Grate rind from lime and squeeze juice to measure 1/8 teaspoon and 1 tablespoon, respectively. Place rind and juice in a medium bowl. Cut tomatillos in half.
  3. 3. Heat a medium nonstick skillet over medium-high heat. Add tomatillo halves, skin side down; cook 4 minutes or until lightly charred on edges. Turn tomatillos over, and move to one side of pan; add bell pepper on the other side. Cook 2 minutes or until bell pepper is lightly charred, stirring occasionally (do not stir tomatillos). Remove pan from heat; remove tomatillos from pan, and coarsely chop. Add tomatillo, bell pepper, and cilantro to lime juice mixture; toss well.
  4. 4. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Spoon tomatillo salsa over chicken.
  5. Serve with: Cumin Corn
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