Low Fat Salsa Verde Chicken
Elevate your weeknight dinner game with this vibrant and healthy Low Fat Salsa Verde Chicken recipe! Bursting with zesty flavors from tangy lime juice, earthy cumin, and a jar of salsa verde, this dish transforms juicy, boneless chicken breasts into a saucy, satisfying masterpiece—all while staying low in fat. Fresh cilantro adds a refreshing herbal note, while a hint of garlic and finely sautéed onion create a robust base that’s both aromatic and comforting. Ready in just 40 minutes, this skillet-cooked chicken is a one-pan wonder that’s perfect for busy days. Serve it with steamed vegetables or a crisp salad, and finish with a dollop of low-fat Greek yogurt for a creamy touch. Healthy, easy, and downright delicious, this recipe is your go-to for a guilt-free, flavor-packed meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups jarred salsa verde
- 0.5 cup fresh cilantro
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, finely chopped
- 0.5 cup low-fat Greek yogurt (optional, for serving)
Instructions
Start by preparing your ingredients. Mince the garlic cloves and finely chop the onion and cilantro.
Season the chicken breasts with salt, pepper, and ground cumin. Rub the seasoning into the chicken well.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until the onions become translucent and the garlic is fragrant.
Add the seasoned chicken breasts to the skillet. Cook each side for about 4-5 minutes until browned, but not completely cooked through.
Pour in the salsa verde and lime juice, stirring to combine them with the onions and garlic. Make sure the chicken is well-coated with the sauce.
Lower the heat to medium-low, cover the skillet, and let the chicken simmer in the salsa verde for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Stir in the chopped cilantro, reserving some for garnish, and let it cook for an additional 2 minutes.
Remove the skillet from heat and let the chicken rest in the sauce for a few minutes before serving.
Serve the salsa verde chicken with a side of steamed vegetables or a salad, adding a dollop of low-fat Greek yogurt, if using, for extra creaminess. Garnish with the reserved cilantro.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 4390 mg | 191% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 25.8 g | ||
| Protein | 232.1 g | 464% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2975 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
