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Tender, pan-seared chicken breast smothered in a vibrant, tangy green chile salsa. This Southwestern classic is bursting with flavor from roasted tomatillos and chiles, perfect for a satisfying weeknight dinner.
Roast the Salsa Vegetables
Blend the Green Chile Salsa
Tender, pan-seared chicken breast smothered in a vibrant, tangy green chile salsa. This Southwestern classic is bursting with flavor from roasted tomatillos and chiles, perfect for a satisfying weeknight dinner.
This southwest recipe takes 40 minutes to prepare and yields 4 servings. At 411.47 calories per serving with 55.07g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Prepare and Season the Chicken
Pan-Sear the Chicken
Serve and Garnish
This salsa is also delicious with pan-seared pork chops, grilled shrimp, or firm tofu for a vegetarian option.
For more heat, add one jalapeño or serrano chile to the baking sheet with the other vegetables to roast and blend into the salsa.
Add 1/4 of a ripe avocado to the blender with the other salsa ingredients for a creamy, rich texture.
Instead of pan-searing, grill the seasoned chicken breasts over medium-high heat for 6-8 minutes per side until cooked through.
Chicken breast is an excellent source of high-quality, lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting satiety.
The salsa is loaded with tomatillos, chiles, garlic, and cilantro, which provide a wealth of vitamins like A and C, as well as other antioxidants that help combat cellular damage from free radicals.
The capsaicin found in chiles has been shown to provide a slight, temporary boost to metabolism and can aid in fat oxidation, contributing to overall metabolic health.
Cooking with olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
Each serving of Chicken Breast with Green Chile Salsa contains approximately 380-420 calories, making it a relatively low-calorie and satisfying main course.
Yes, this is a very healthy dish. It's high in lean protein from the chicken and packed with vitamins and fiber from the tomatillos, chiles, and onions. Using olive oil provides healthy monounsaturated fats.
Absolutely! The salsa's flavor actually deepens overnight. You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. You can serve it chilled or gently reheat it before serving.
This dish pairs wonderfully with cilantro-lime rice, black beans, quinoa, a simple side salad, or warm corn or flour tortillas to soak up the delicious salsa.
Tomatillos can sometimes have a bitter edge. To balance this, you can add a small pinch of sugar or a teaspoon of honey/agave to the blender. A little extra squeeze of lime juice can also help cut through any bitterness.
Yes, you have options! For a similar mild flavor, you can use Poblano peppers. For a spicier kick, substitute one of the Anaheim chiles with a jalapeño. If you can find them, authentic Hatch chiles are the traditional choice and offer a unique, earthy flavor.
This recipe goes great with these complete meals
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