Sunday, December 20, 2020

Grilled Salsa Verde Chicken

A simple dinner that is perfect for a Taco Tuesday with fresh avocado and tomato, plus corn and rice with a tortilla for serving.

Nick became obsessed with salsa verde when he started traveling to San Diego for work in 2019. He wants salsa verde alllll the time. He also is kind of obsessed with this style of serving up food where the fixings are all on the side and you build your own dinner on a tortilla. I personally love taking a bite of each topping and a bite of tortilla. This is a really simple recipe but is really fantastic despite being so simple. You can definitely switch it up a little - like add different seasonings to the chicken or roasting the corn or tomatoes. Even charring the tortilla on the grill!


What you need:

For the grilled chicken:

  • 4 chicken breasts
  • Salt and pepper to taste
  • 1 1/2 cups salsa verde

For serving: 

  • Rice (cilantro lime or Spanish rice)
  • Tortillas
  • Cilantro, chopped
  • Corn
  • Cherry tomatoes
  • Avocado slices

Directions:

  1. Season chicken with salt and pepper and place in a zipper baggie with 1 cup salsa verde. Refrigerate for 1 hour or overnight.
  2. Remove chicken from marinade and grill until done. Let rest for a few minutes, then slice into strips.
  3. Serve with rice, tortillas, cilantro, corn, tomatoes, and avocado plus remaining 1/2 cup salsa verde.
Recipe from Simply Recipes

 

If you're wanting a heartier Tuesday dinner, this Creamy Salsa Verde Chicken Enchiladas recipe from Belle of the Kitchen looks so delish! I love salads for dinner and this Southwest Chopped Chicken Salad is one of my favorites to throw together.

 

Grilled Salsa Verde Chicken

Grilled Salsa Verde Chicken
Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

For the grilled chicken:
  • 4 chicken breasts
  • Salt and pepper to taste
  • 1 1/2 cups salsa verde
For serving:
  • Rice (cilantro lime or Spanish rice)
  • Tortillas
  • Cilantro, chopped
  • Corn
  • Cherry tomatoes
  • Avocado slices

Instructions

  1. Season chicken with salt and pepper and place in a zipper baggie with 1 cup salsa verde. Refrigerate for 1 hour or overnight.
  2. Remove chicken from marinade and grill until done. Let rest for a few minutes, then slice into strips.
  3. Serve with rice, tortillas, cilantro, corn, tomatoes, and avocado plus remaining 1/2 cup salsa verde.

Notes:

Recipe from Simply Recipes

Created using The Recipes Generator

No comments :