Pan-Roasted Lime Chicken With Salsa Verde Recipe

Name: Pan-Roasted Lime Chicken With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breast halves; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons olive oil; 1 lime, thinly sliced; Juice of 1 lime (about 2 tablespoons); 6 garlic cloves, pressed; 1/2 cup dry white wine; 1 cup low-sodium chicken broth; 2 tablespoons chopped fresh cilantro

Servings: persons

4 boneless, skinless chicken breast halves
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1 lime, thinly sliced
Juice of 1 lime (about 2 tablespoons)
6 garlic cloves, pressed
1/2 cup dry white wine
1 cup low-sodium chicken broth
2 tablespoons chopped fresh cilantro

1
Sprinkle chicken evenly with sea salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and lime slices, and cook 3 to 4 minutes or until lightly browned. Add lime juice; turn chicken, and cook 3 to 4 minutes more. Remove chicken and lime slices to a plate.
2
Add garlic to skillet, and cook, stirring constantly, about 30 seconds; add wine, scraping browned bits from bottom of pan. Add chicken broth, and cook 5 to 7 minutes or until reduced by half. Return reserved chicken, lime slices, and any juices to pan. Reduce heat to low, and simmer 15 minutes or until chicken is cooked through. Remove from heat; sprinkle with cilantro, and serve warm with Salsa Verde.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless, skinless chicken breast halves, 1/4 teaspoon sea salt, 1/4 teaspoon freshly ground pepper, 2 tablespoons olive oil, and more.

Yes, Pan-Roasted Lime Chicken With Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Roasted Lime Chicken With Salsa Verde

How did you like this recipe?

Frequently Asked Questions