Chicken in Salsa Verde

50 minutes Prep: 20 minutes Cook: 30 minutes

248 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	teaspoons	canola oil
1	pound	chicken pieces	skinned, boned
1/2	each	onion	chopped
1	each	garlic clove	minced
1	pound	tomatillos	fresh or canned
3	each	green chili peppers	chopped
1/2	cup	apple juice
1	tablespoon	cilantro

Directions

Spray a non-stick skillet with vegetable cooking spray.

Heat oil and sauté chicken.

Add onion and garlic, stirring until limp.

Add remaining ingredients.

Reduce heat, cover, and simmer about 15 minutes.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 184g

Amount per Serving

Calories 248 46% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 3.0g	16%
Trans Fat 0.0g
Cholesterol 67mg	22%
Sodium 340mg	14%
Total Carbohydrate 11.0g	4%
Dietary Fiber 3.0g	11%
Sugars 6.0g
Protein 22.0g	44%

Vitamin A	6%		Vitamin C	71%
Calcium	5%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to mexican food

Last Recipes Viewed

Recipe Bite

There's Something Fishy Going On Here

by Mark R. Vogel

"Give a man a fish and he'll eat for a day. Teach a man to fish and he'll eat for a lifetime," asserts an old Chinese proverb. Well, not quite. There's one more...

Member Review

Warm Beet and Baby Spinach Salad

Excellent. Loved the earthy flavors and clean taste of the belly warming salad. I used canola oil for frying then added a splash of very high quality olive oil in the last minute of cooking. I also used 12 year old balsamic vinegar and flaky Fluer de sel sea salt. Wow, it really makes a difference using high quality ingredients.

Reviewed by sean