Classic Low-Carb Salsa Verde Chicken
This Classic Low-Carb Salsa Verde Chicken recipe features tender chicken simmered in a zesty salsa verde sauce, perfect for a healthy and flavorful meal. It's an easy-to-make dish that's great served with low-carb sides.
Equipment
- Large skillet or Dutch oven
- Cutting board
- Two forks
- Paper towels
Ingredients
Proteins
- 1.5 lbs boneless, skinless chicken breasts or thighs
Flavor Foundation
- 16 oz salsa verde (low-sugar option)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
Spice & Seasoning
- 1 tsp cumin
- 1 tsp chili powder
- Salt and black pepper to taste
Optional Toppings & Freshness
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/2 cup co-jack or cheddar cheese, shredded
- 2 lime wedges for serving
Instructions
Preparation is Key
- Pat chicken dry, season generously with salt and pepper, then mince garlic and chop onion.
Sautéing for Flavor Depth
- Heat olive oil in a large skillet, sauté chopped onion for 5-7 minutes until soft, then add minced garlic and cook for an additional minute until fragrant.
Building the Foundation
- Stir in cumin and chili powder for 30 seconds until aromatic, then add seasoned chicken and cook until lightly browned on all sides, about 3-5 minutes per side.
Simmering to Perfection
- Pour in salsa verde, ensuring chicken is mostly covered, then bring to a gentle simmer. Reduce heat to low, cover, and cook for 15-20 minutes until the chicken is cooked through and tender (internal temperature of 165°F / 74°C).
Finishing Touches
- Carefully remove chicken to a cutting board, shred it using two forks, then return shredded chicken to the pot and stir to coat thoroughly with the salsa verde sauce.
Serve
- Garnish with fresh cilantro, diced avocado, shredded cheese, and a squeeze of fresh lime juice. Serve immediately.
Notes
For extra flavor, consider marinating the chicken in a small amount of salsa verde for at least 30 minutes before cooking.