Grilled Chicken Breasts with Salsa Verde
Make Ahead Tip: Cover and refrigerate the salsa verde (Step 1) up to 2 days. Bring to room temperature before serving.
194 calories; total fat 8.5g 13% DV; saturated fat 1.3g; cholesterol 87mg 29% DV; sodium 429mg 17% DV; potassium 430mg 12% DV; carbohydrates 1.2g; fiber 0.4g 2% DV; sugarg; protein 26.6g 53% DV; exchange other carbs; vitamin a iu 666IU; vitamin c 12mg; folate 23mcg; calcium 20mg; iron 1mg; magnesium 37mg; thiaminmg.
4 lean meat 1 fat (mono)