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Chicken with Salsa Verde
Source: dLife

Pan seared chicken breasts topped with a fragrant parsley, mint and caper salsa.

Prep Time: 10 minutes
Cook Time: 12 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 320.2
Total Carbs 9.8 g
Dietary Fiber 1.1 g
Sugars 2.1 g
Total Fat 8.7 g
Saturated Fat 1.4 g
Unsaturated Fat 1.2 g
Potassium 576.4 mg
Protein 46.5 g
Sodium 357.7 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1 Starch , 6 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  white all purpose flour
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 1/2 lb  boneless skinless chicken breasts
5 tsp  olive oil
0 3/4 cup  chopped parsley
2 tbsp  cold water
2 tbsp  red wine vinegar
1 tsp  minced garlic
1 tsp  capers
1 oz  fresh mint
2 oz  multigrain bread
  1. Add flour, salt, pepper, and chicken to a large resealable plastic bag. Secure tightly and shake to coat.
  2. Pour 3 teaspoons oil in a frying pan and heat over medium-high heat. Lay chicken in pan and cook 6 minutes per side or until fully cooked.
  3. Using a food processor, puree the rest of the oil, parsley, water, vinegar, garlic, capers, and mint until minced. Cut up bread into large pieces and add to processor and pulse until combined. Spoon sauce over chicken.

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