Whole30 Salsa Verde Chicken
Elevate your dinner game with this Whole30 Salsa Verde Chicken—a vibrant and wholesome dish bursting with bold, zesty flavors! This recipe features tender, seasoned chicken thighs simmered in a homemade salsa verde made from roasted tomatillos, jalapeño, garlic, onion, and fresh cilantro, with hints of lime and cumin for depth of flavor. Perfect for those following a Whole30 diet or simply looking for a healthy, clean-eating option, this dish is both gluten-free and dairy-free. Ready in just an hour, it's ideal for busy weeknights yet impressive enough for guests. Pair it with cauliflower rice or a crisp green salad for a complete, satisfying meal that's packed with nutrients and flavor.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 8 large tomatillos
- 1 medium jalapeño pepper
- 1 bunch cilantro
- 3 large garlic cloves
- 1 medium lime
- 1 small onion
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cumin
Instructions
Preheat your oven to 400°F (200°C).
Peel and wash the tomatillos. Cut them into quarters and place them on a baking sheet.
Slice the jalapeño lengthwise, remove the seeds for less heat if desired, and add it to the baking sheet with the tomatillos.
Add the peeled garlic cloves and the chopped onion to the baking sheet.
Drizzle 1 tablespoon of olive oil over the vegetables and mix them to coat evenly.
Roast the vegetables in the preheated oven for about 15-20 minutes or until they are soft and slightly charred.
Transfer the roasted vegetables to a blender. Add the juice of one lime, salt, pepper, and cumin.
Blend the ingredients on high until you achieve a smooth salsa verde consistency.
Rinse the cilantro, remove the stems, and add the leaves to the blender.
Blend again briefly to incorporate cilantro into the salsa. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper.
Add the chicken thighs to the skillet and brown on each side, about 4 minutes per side.
Once browned, pour the salsa verde over the chicken in the skillet.
Reduce the heat to low, cover the skillet, and let the chicken simmer in the salsa for about 20 minutes, or until the chicken is cooked through and tender.
Garnish with additional cilantro leaves before serving if desired.
Serve hot with your choice of compliant sides such as cauliflower rice or a fresh salad.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 16.9 g | ||
| Protein | 187.1 g | 374% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 256 mg | 20% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3784 mg | 81% | |
*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.
