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Grilled Chicken Breasts with Salsa Verde
Grilled Chicken Breasts with Salsa Verde
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From: EatingWell Magazine, May/June 1998
Salsa verde, a piquant Italian herb sauce, dresses up basic grilled chicken breasts. The versatile sauce is also excellent with fish or pasta.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Salsa verde
- ½ cup chopped fresh parsley
- 1½ tablespoons capers, rinsed
- 1 clove garlic, peeled and smashed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon anchovy paste
- Chicken
- Freshly ground pepper, to taste
- 4 boneless, skinless chicken breast halves, (about 1 pound total), trimmed
- 1 teaspoon extra-virgin olive oil
- ⅛ teaspoon salt
- Freshly ground pepper, to taste
Preparation
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Active
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Ready In
- To prepare salsa verde: Combine parsley, capers and garlic in a blender or food processor; process until finely chopped. Add oil, lemon juice, water and anchovy paste and process until blended. Season with pepper.
- To prepare chicken: Prepare a grill or preheat broiler. Rub chicken with oil and season with salt and pepper. Grill or broil until no longer pink inside, 3 to 4 minutes per side. Serve with salsa verde.
- Make Ahead Tip: Cover and refrigerate the salsa verde (Step 1) up to 2 days. Bring to room temperature before serving.
- Per serving: 194 calories; 8 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 27 g protein; 23 mcg folate; 87 mg cholesterol; 0 g sugars; 0 g added sugars; 666 IU vitamin A; 12 mg vitamin C; 20 mg calcium; 1 mg iron; 429 mg sodium; 430 mg potassium
- Nutrition Bonus: Vitamin C (20% daily value)
- Carbohydrate Servings: 0
- Exchanges: 4 lean meat 1 fat (mono)
