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High Protein Salsa Verde Chicken - Bright, Zesty, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken (breasts or thighs, trimmed)
  • 1 tablespoon olive oil (or avocado oil)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder (or 2 fresh cloves, minced)
  • 1 cup salsa verde (store-bought or homemade)
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 small onion, thinly sliced
  • 1 jalapeño, seeded and thinly sliced (optional for heat)
  • Juice of 1/2 lime (plus wedges for serving)
  • Fresh cilantro, chopped, for garnish
  • Optional add-ins: 1 cup canned white beans (rinsed), 1 cup corn kernels, or 1 diced zucchini

Method
 

  1. Prep the chicken. Pat chicken dry and cut into large chunks or leave whole if you plan to shred later. Season with salt, pepper, cumin, and garlic.
  2. Sear for flavor. Heat oil in a large skillet over medium-high. Add chicken in a single layer and sear 2–3 minutes per side until lightly browned. Don’t cook through yet. Work in batches if needed.
  3. Add aromatics. Add onion (and jalapeño if using). Sauté 2–3 minutes until slightly softened and fragrant.
  4. Simmer with salsa. Pour in salsa verde and broth. Scrape up browned bits. Bring to a gentle simmer.
  5. Cook to tender. Reduce heat to medium-low, cover, and cook 8–12 minutes for chunks or 12–15 minutes for whole breasts/thighs, until the internal temperature reaches 165°F.
  6. Optional add-ins. Stir in beans, corn, or zucchini for the last 5 minutes. Keep the simmer gentle.
  7. Shred or slice. Remove chicken to a board. Shred with two forks or slice, then return to the pan. Simmer uncovered 2–3 minutes to thicken slightly.
  8. Finish and taste. Stir in lime juice and cilantro. Taste and adjust salt, pepper, or heat. If you want more tang, add another splash of lime.
  9. Serve. Spoon over rice or cauliflower rice, tuck into tacos, or pile onto greens. Garnish with extra cilantro and lime wedges.