📝 Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 1/2 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Optional toppings: avocado slices, sour cream, extra cilantro, lime wedges
🍳 Instructions:
1. Marinate the Chicken
In a bowl, mix:
- ½ cup of salsa verde
- Chopped cilantro
- Garlic
- Lime juice
- Olive oil
- Cumin
- Salt and pepper
Add chicken breasts and coat well. Cover and marinate for 30 minutes to 2 hours in the refrigerator.
2. Cook the Chicken
You can cook the chicken in a skillet, bake it, or grill it. Choose your favorite method:
Skillet Method (quick and tasty):
- Heat a nonstick skillet over medium heat.
- Add the chicken and cook for about 6–7 minutes per side, until fully cooked (internal temp 165°F / 74°C).
- Pour the remaining ½ cup salsa verde over the chicken during the last 2 minutes of cooking.
Oven Method:
- Preheat oven to 400°F (200°C).
- Place marinated chicken in a baking dish.
- Pour extra salsa verde over the top.
- Bake for 20–25 minutes, or until chicken is fully cooked.
3. Garnish & Serve
Top with fresh cilantro, avocado slices, or a dollop of sour cream. Serve with:
- Mexican rice or quinoa
- Warm tortillas
- Roasted veggies
💡 Tips:
- For extra flavor, let the chicken marinate overnight.
- You can shred the chicken after cooking and use it in tacos or burritos!
Would you like a homemade salsa verde recipe too?