Chicken Salsa Verde

Name: Chicken Salsa Verde
Prep time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tablespoons Land O Lakes® Butter; 1 tablespoon olive oil; 2 1/2 pounds boneless skinless chicken thighs; 2 tablespoons finely chopped fresh garlic; 1 (16-ounce) jar green salsa; 2 teaspoon freshly grated lime zest; 3 tablespoons lime juice; 1 1/2 teaspoons ground coriander, if desired; 2 (15-ounce) cans garbanzo beans, rinsed, drained; 1/2 cup fresh cilantro, coarsely chopped; Sour cream; Lime wedges, if desired

This spicy chicken stew is simple and fresh. Make it at least a day ahead to save time and to allow the flavors to get even better.

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20 min

Prep Time

35 min

Total Time

servings

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Ingredients

2 tablespoons Land O Lakes® Butter

1 tablespoon olive oil

2 ¹/₂ pounds boneless skinless chicken thighs

2 tablespoons finely chopped fresh garlic

1 (16-ounce) jar green salsa

2 teaspoon freshly grated lime zest

3 tablespoons lime juice

1 ¹/₂ teaspoons ground coriander, if desired

2 (15-ounce) cans garbanzo beans, rinsed, drained

¹/₂ cup fresh cilantro, coarsely chopped

Sour cream

Lime wedges, if desired

How to make

STEP 1

Heat butter and oil in 12-inch skillet until sizzling. Add chicken and garlic; cook over medium-high heat 9-11 minutes or until chicken internal temperature reaches at least 160°F and juices run clear when pierced with fork.
STEP 2

Stir in salsa, lime zest, lime juice and coriander, if desired. Cook over low heat, stirring occasionally, 5-8 minutes or until heated through.
STEP 3

Stir in garbanzo beans and cilantro. Garnish with sour cream and lime wedges, if desired.

Tip #1

- Serve over hot cooked rice or wrap in large warm tortillas.

Tip #2

- Green salsa, made with roasted green chiles and tomatillos, is generally spicier than tomato salsas. A mild green salsa will provide a medium level of heat.

490 Calories

18 Fat (g)

185 Cholesterol (mg)

590 Sodium (mg)

39 Carbohydrates (g)

9 Dietary Fiber

39 Protein (g)

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