One-pan salsa verde chicken
28 min · 49 g protein · 404 cals / serving
Cumin-rubbed chicken cutlets seared golden, then simmered in tangy tomatillo salsa verde with zucchini and sweet corn until the sauce turns thick and bright. Monterey jack melts over the top under the broiler, and it is finished with a cool lime yogurt drizzle, fresh jalapeño and cilantro. Green, zingy, cheesy, done in one pan.
Ingredients
- 1 1/2 lb chicken breast, halved horizontally into thin cutlets
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp olive oil
- 1 small onion, diced
- 2 small zucchini, diced
- 1 cup frozen corn
- 1 1/2 cups salsa verde, jarred tomatillo salsa
- 2/3 cup shredded Monterey jack cheese
To serve
- scant 1/2 cup nonfat Greek yogurt
- 1 tbsp lime juice
- 1 jalapeño, thinly sliced
- 1/4 cup fresh cilantro, chopped
Steps
- Rub the chicken cutlets all over with the cumin, garlic powder, salt and pepper.
- Heat the oil in a large ovenproof skillet over medium-high heat and sear the chicken 2–3 minutes a side, until golden. It does not need to be cooked through yet. Move it to a plate.
- Add the onion, zucchini and corn to the pan and cook 4 minutes, stirring, until the zucchini starts to brown.
- Pour in the salsa verde, scraping up the browned bits, and bring to a simmer. Nestle the chicken back in, spoon some sauce over it and simmer 6–8 minutes, until the chicken is cooked through (165°F) and the sauce has thickened.
- Heat the broiler (grill). Scatter the cheese over the chicken and broil 2–3 minutes, until melted and spotted brown.
- Stir the yogurt with the lime juice and a pinch of salt, drizzle it over the pan and finish with jalapeño and cilantro. Serve straight from the skillet.
Good to know
Which salsa verde?
Any jarred tomatillo salsa works; the brands differ in heat and tang, so taste yours first. A medium or hot one gives the most flavour, and the yogurt drizzle tames it.
What goes with it?
Warm corn tortillas, a scoop of rice or cauliflower rice, or a can of drained black beans stirred into the sauce in step 4 to make it go further.
Can I use chicken thighs?
Yes, boneless skinless thighs stay juicier and need 2–3 minutes longer in the sauce; they make it richer, at about 62 instead of 72.
Per
- Calories
- 106
- Protein
- (50%)
- 13 g
- Fat
- (31%)
- 4 g
- Carbohydrates
- (19%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 354 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1617 kcal goes into the pot and 1848 g of ingredients comes out as about 1530 g of food: 106 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.