Recipe for Health: Salsa Verde Chicken

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•    2/3 C shelled pumpkin seeds (pepitas)
•    1 t cumin seeds
•    1 shallot, chopped
•    1 C cilantro
•    1 serrano or jalapeno pepper, diced
•    2 cloves garlic, chopped
•    2 C spinach
•    6 fresh or canned tomatillos, husked
•    Juice of 1/2 lime
•    1 t dried oregano
•    1/2 t salt
•    2 C chicken or vegetable broth
•    2 t oil  
•    1 1/4 lbs. boneless, skinless chicken thighs
•    2 C cooked brown rice
•    1 avocado, diced

In a large skillet over medium heat, toast pumpkin and cumin seeds until pumpkin seeds are golden and puffed, about 2 minutes. Remove to a bowl of a food processor to cool down. Grind seeds to the texture of coarse sand. Add shallot, cilantro, serrano or jalapeno pepper, garlic, spinach, tomatillos, lime juice, oregano and salt to container; process until smooth. Heat oil in skillet over medium-high. Add chicken and sear for 2 minutes on both sides. Pour in tomatillo mixture and broth. Bring to a boil, reduce heat and simmer until chicken is cooked through to an internal temperature of 165°F, about 15 minutes. To serve, spoon chicken and sauce over rice and scatter on avocado. Makes 4 Servings

Mahaffey, Kinsey. "Salsa Verde Chicken." Ideafit.Org, 24 Apr. 2024, Accessed 24 Apr. 2024.

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