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Chicken Verde
Recipes
Chicken Verde
4 servings
2 hours 30 minutes total (Active 30 minutes)

Ingredients

  • 2 limes, for juice
  • ½ lb tomatillos
  • 2 cups fresh mint leaves
  • 1 cup fresh Italian parsley leaves
  • ¼ cup presliced green onions
  • 2 tablespoons honey
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon crushed red pepper
  • 1 clove peeled garlic
  • ½ cup + 2 tablespoons extra-virgin olive oil, divided
  • 4 boneless, skinless chicken breasts (about 2 lb)
  • 6-inch bamboo skewers
  • 2 red mini sweet peppers, thinly sliced
  • 2 lb zucchini noodles
  • ¼ teaspoon pepper

Steps

    1. Squeeze limes for juice (2 tablespoons). Remove husks from tomatillos and quarter. Place mint, parsley, green onions, lime juice, honey, ¼ teaspoon salt, red pepper, tomatillos, and garlic in food processor bowl (or blender); process until chopped. Add ½ cup oil slowly, while food processor is running, and continue processing until smooth. Reserve one-half of marinade.
    2. Cut chicken into 1-inch chunks. Thread 3–4 pieces onto a skewer. Arrange skewers in shallow baking dish and coat with remaining marinade (wash hands). Let stand 2 hours to marinate (or overnight).
    3. Preheat grill on medium. Slice sweet peppers. Combine in medium bowl: sweet peppers, zucchini, remaining 2 tablespoons oil, remaining ¼ teaspoon salt, and pepper; toss until evenly coated.
    4. Remove skewers from marinade (discard marinade). Grill 12–14 minutes, turning often, or until chicken is grill-marked and 165°F. Serve with reserved one-half of marinade and zucchini mixture.

Amount per ¼ recipe serving: Calories 660, Total Fat 42g, Sat Fat 7g, Trans Fat 0g, Chol 125mg, Sodium 280mg, Total Carb 25g, Fiber 5g, Sugars 18g, Protein 50g, Calc 10%, Iron 30%