Classic Low-Carb Salsa Verde Chicken
This classic low-carb salsa verde chicken recipe is a flavorful and healthy meal option, perfect for a quick weeknight dinner.
Equipment
- Cast-iron skillet or heavy sauté pan
- Baking sheet (optional)
- Blender or Food Processor
Ingredients
Main Ingredients
- 1 lb Chicken thighs or breasts boneless, skinless
- 8-10 medium Tomatillos husked and rinsed
- 1 large Fresh jalapeño or 1 ½ small
- ½ medium White onion quartered
- 2 cloves Garlic cloves minced
- ½ cup Fresh cilantro loosely packed
- 2 Tbsp Lime juice about 1 lime
- 2 Tbsp Olive oil extra virgin
- ½ tsp Smoked paprika
- ¾ tsp Salt or to taste
- ¼ tsp Black pepper
- Garnish: avocado optional
- crumbled feta optional
- sliced radish optional
Instructions
Preparation
- Preheat a large cast-iron skillet or heavy sauté pan over medium-high heat. Add 1 tablespoon of olive oil to the pan.
- Place tomatillos, jalapeño, and onion in the hot pan or on a baking sheet under a broiler. Cook for 5-6 minutes, turning once, until skins are charred and flesh softens.
- Transfer the roasted vegetables to a blender or food processor along with minced garlic, fresh cilantro, and lime juice. Blend until smooth to create the salsa verde.
Notes
For extra spice, you can leave some seeds in the jalapeño or add a pinch of cayenne pepper. This dish pairs well with cauliflower rice or a simple green salad.