Grilled Chicken Breasts with Salsa Verde

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

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 Recipe

Makes: 4 servings

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Chicken

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

Preparation

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.

Tips & Notes

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

Nutrition

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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