Low Sodium Salsa Verde Chicken
Elevate your dinner game with this Low Sodium Salsa Verde Chicken recipe, a healthier spin on a classic Mexican-inspired dish. Featuring tender chicken breasts simmered in a vibrant, homemade salsa verde made with roasted tomatillos, jalapeño, fresh cilantro, lime juice, and aromatic seasonings, this dish offers bold flavor without the extra sodium. With only 15 minutes of prep time and simple cooking techniques like oven roasting and skillet simmering, this recipe is perfect for busy weeknights while still feeling gourmet. Serve over rice, quinoa, or alongside steamed vegetables for a wholesome, heart-healthy meal that’s as delicious as it is nutritious. Perfect for anyone seeking low sodium recipes, this dish is a must-try for fans of zesty, fresh flavors.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 8 large Tomatillos, husked and rinsed
- 1 medium Jalapeño pepper, seeded and chopped
- 3 cloves Garlic cloves, minced
- 1 medium Yellow onion, chopped
- 0.5 cup Cilantro leaves
- 2 tablespoons Lime juice, freshly squeezed
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Cumin powder
- 2 tablespoons Olive oil
- 1 cup Low sodium chicken broth
Instructions
Preheat oven to 400°F (200°C).
Place the tomatillos on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the preheated oven for 10-15 minutes or until they are soft and slightly charred.
In a blender or food processor, combine the roasted tomatillos, jalapeño pepper, garlic, onion, cilantro, lime juice, ground black pepper, and cumin powder. Process until smooth to form salsa verde.
In a large skillet over medium-high heat, add the remaining tablespoon of olive oil. Once heated, add the chicken breasts and sear each side for about 3-4 minutes until golden brown.
Pour the prepared salsa verde and the low sodium chicken broth over the seared chicken breasts in the skillet.
Reduce the heat to low and cover the skillet. Let the chicken simmer in the salsa verde sauce for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Serve the salsa verde chicken over a bed of rice, or with a side of steamed vegetables or your choice of grain, garnished with additional cilantro leaves if desired.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 14.2 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2238 mg | 48% | |
*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.
