Grilled Chicken Breasts with Salsa Verde

May/June 1998, The EatingWell Diabetes Cookbook (2005)

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Salsa verde, a piquant Italian herb sauce, dresses up basic grilled chicken breasts. The versatile sauce is also excellent with fish or pasta.

Grilled Chicken Breasts with Salsa Verde

Makes: 4 servings

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Total Time:


Salsa verde

  • 1/2 cup chopped fresh parsley
  • 1 1/2 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
  • Freshly ground pepper, to taste


  • 4 boneless, skinless chicken breast halves, (about 1 pound total), trimmed
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste


  1. 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.
  2. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the salsa verde (Step 1) up to 2 days. Bring to room temperature before serving.


Per serving: 183 calories; 7 g fat (1 g sat, 4 g mono); 70 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 27 g protein; 0 g fiber; 471 mg sodium; 340 mg potassium.

Nutrition Bonus: Selenium (28% daily value), Vitamin C (20% dv).

Exchanges: 4 very lean meat, 1 fat (mono)

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