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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken with Salsa Verde

Source: dLife

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

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 8.7 Fat, 0.2 Vegetables, 0.6 Starch, 6.1 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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Servings

Ingredients

1.0
1 tbsp white all purpose flour 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 1.5
1 1/2 lb boneless skinless chicken breasts 5.0
5 tsp olive oil 0.75
0 3/4 cup chopped parsley 2.0
2 tbsp cold water 2.0
2 tbsp red wine vinegar 1.0
1 tsp minced garlic 1.0
1 tsp capers 1.0
1 oz fresh mint 2.0
2 oz multigrain bread

Directions

Add flour, salt, pepper, and chicken to a large resealable plastic bag. Secure tightly and shake to coat.
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.
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.