Chicken marinated and cooked in salsa verde and served with your choice of tortillas, rice or something else. This meal freezes well can can be ready as soon as you defrost!
How this recipe came about
Due to Covid-19, the supermarkets have been an interesting place to be. A place that I no longer wish to spend my time on a weekly basis. So I have taken it upon myself to go shopping once every 3 weeks. Because of this, many of my week 3 meals are freezer meals. Salsa verde chicken freezes very well and crisps up wonderfully in the oven!
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Salsa Verde Chicken
Chicken marinated and cooked in salsa verde and served with your choice of tortillas, rice or something else. This meal freezes well can can be ready as soon as you defrost!
Servings: 6
Calories: 172kcal
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Ingredients
- 1.5 lbs chicken breasts
- 2 garlic cloves minced
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- 16 oz roasted salsa verde in a jar
- 4 oz hot hatch chiles in a can
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Instructions
- Season chicken all ingredients (except salsa and hatch chiles) and pour roasted salsa on top. Cook on high pressure for 20 minutes. Quick release. Shred with two forks and serve with hatch chiles.
- optional step: spread shredded chicken across a sheet pan in a 450 degree oven for approximately 20 minutes or until the edges of the chicken start to brown.
Notes
Instead of using two forks try shredding your chicken in a kitchenaid stand mixer with the paddle attachment. Thank you Jade for the great idea!
Nutrition
Calories: 172kcal | Carbohydrates: 5g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 869mg | Potassium: 573mg | Fiber: 1g | Sugar: 5g | Vitamin A: 507IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg
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