Salsa verde chicken is a recipe that is known for its simplicity, flavor, and versatility. It is a very simple recipe, and it only requires a few basic ingredients: chicken breasts, salsa verde, salt, pepper, and mozzarella cheese.
The chicken is cooked in the oven with the salsa verde and mozzarella cheese, and you can prepare it in less than ten minutes. Salsa verde chicken is a very versatile recipe that can be served with a variety of salads or sides.
Why you should try this recipe
If you’re looking for a quick and easy recipe that’s also delicious and healthy, salsa verde chicken is a great option. This recipe is ideal for busy people who want a satisfying meal when they get home.
· Perfect for the crockpot: Salsa verde chicken is a perfect recipe for the crockpot. Simply add all of the ingredients to the pot, cook on low for 6-8 hours, and you’re done! You’ll have tender, juicy chicken with a delicious sauce.
· Weight Watchers-friendly verde sauce: Verde sauce is a traditional Mexican sauce made with green tomatoes, tomatillos, chiles, and other vegetables. This sauce is a great option for people on a Weight Watchers diet, as it’s low in points.
· Versatile: Salsa verde chicken is a very versatile recipe. It can be served with a variety of sides, such as salads, cauliflower rice, or brown rice. It can also be served in tacos, burritos, or enchiladas.
Servings: 4
Cooking time: 20-25 minutes
Prep time: 15 minutes
Just 3 WW points per serving
Ingredients
- 2 boneless, skinless chicken breasts, about 1 pound (450 grams)
- 1 cup (240 ml) salsa verde mexicana
- ½ cup (60 grams) shredded mozzarella cheese
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions for making Salsa Verde Chicken
- Preheat the oven to 170 degrees Celsius.
- Cut the chicken breasts into large pieces.
- In a large bowl, combine the chicken, salsa verde, olive oil, salt, and pepper.
- Pour the chicken mixture into a greased 9×13 inch (23×33 cm) baking dish. Sprinkle with mozzarella cheese.
- Cover the baking sheet with aluminum foil for the first 20-25 minutes of baking. Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. For a browned cheese topping, you can broil the dish for 6 minutes at the end of cooking
Variations and substitutions
This recipe is delicious and easy to make, but there are a few ways to vary it to create new and interesting dishes.
1. Turkey is a lean and healthy meat that is perfect for this recipe. Simply substitute the chicken for turkey in equal amounts.
2. Although in this recipe the chicken is baked, you can also prepare it in the crockpot. Simply place the chicken in the crockpot with the salsa verde and cook on low for 4-6 hours.
3. The salsa verde is the main ingredient in this recipe, but you can substitute it for red sauce or pico de gallo. Red sauce will give it a spicier flavor, while pico de gallo will give it a fresher touch.
Tips and Tricks Section for Making Salsa Verde Chicken
- Use a good-quality salsa verde. The salsa verde is the main ingredient in this recipe, so it is important to use a good-quality salsa verde. If you can, make your own salsa verde.
- Do not overcook the chicken. The chicken should be cooked through, but it should not be dry. If the chicken is overcooked, it will dry out and fall apart.
- You can add your own favorite ingredients to the recipe, such as cheese, vegetables, or herbs. For example, you can add cheddar cheese, corn, jalapeño peppers, or cilantro.
Related Recipes
Salsa Verde Chicken
Ingredients
- 2 boneless, skinless chicken breasts, about 1 pound (450 grams)
- 1 cup 240 ml salsa verde mexicana
- ½ cup 60 grams shredded mozzarella cheese
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 170 degrees Celsius.
- Cut the chicken breasts into large pieces.
- In a large bowl, combine the chicken, salsa verde, olive oil, salt, and pepper.
- Pour the chicken mixture into a greased 9×13 inch (23×33 cm) baking dish. Sprinkle with mozzarella cheese.
- Cover the baking sheet with aluminum foil for the first 20-25 minutes of baking. Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. For a browned cheese topping, you can broil the dish for 6 minutes at the end of cooking
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There was no instruction on how to make the salsa.
Thanks for reading Tammy. We linked to a quick low point salsa recipe that we shared in our chicken enchiladas recipe. https://drizzlemeskinny.com/weight-watchers-chicken-enchiladas/
We sometimes get worried readers will be annoyed if share the same sauce recipe multiple times in different posts. But if it’s helpful for us to include it, let me know, I can definitely add it to this post above.
Here’s the recipe:
INGREDIENTS FOR HOMEMADE SALSA VERDE
440g of tomatillos
200g of zucchini (with skin)
40g of chili peppers (can be poblano, serrano, or your preferred type)
40g of cilantro
1 teaspoon of oil
1 peeled garlic clove
Salt to taste
INSTRUCTIONS FOR MAKING SALSA VERDE
1. Wash the green tomatoes or tomatillos, zucchini, chili peppers, and garlic.
2. Cut the green tomatoes or tomatillos into quarters and the zucchini into large pieces.
3. Heat a pan over medium heat and add the oil.
4.Add the green tomatoes or tomatillos, zucchini, chili peppers, and garlic to the pan.
5.Sauté the vegetables for about 10 minutes, stirring occasionally, until they are soft and slightly golden. Add water to help loosen any vegetables stuck to the bottom of the pan.
6. Remove the pan from the heat and let the vegetables cool for a few minutes.
7. Transfer the vegetables to a blender or food processor. Add the cilantro and a pinch of salt to the blender or food processor. Blend until you have a smooth and homogeneous sauce. Taste the sauce and adjust the salt as necessary.