Ingredients
- 1/2 cup chopped fresh parsley
- 1 1/2 tablespoon capers, rinsed
- 1 clove garlic, peeled and smashed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon anchovy paste
- Freshly ground pepper, to taste
- 4 boneless, skinless chicken breast halves, (about 1 pound total), trimmed
- 1/8 teaspoon salt
Cooking Directions
Step 1
To prepare salsa verde: Combine parsley, capers and garlic in a blender or food processor; process until finely chopped. Add oil, lemon juice, water and anchovy paste and process until blended. Season with pepper.
Step 2
To prepare chicken: Prepare a grill or preheat broiler. Rub chicken with oil and season with salt and pepper. Grill or broil until no longer pink inside, 3 to 4 minutes per side. Serve with salsa verde.
Nutrition Info
- Serving: Per serving
- Calories: 183
- Carbohydrates: 1g
- Fat: 7g
- Protein: 27g
- Dietary Fiber: 0g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 70mg
- Potassium: 340mg
- Sodium: 471mg
- Exchanges: 4 very lean meat, 1 fat (mono)
- Carbohydrate Servings: 0