Tex-Thai Chicken Breasts -Bhg July 07 Recipe

Name: Tex-Thai Chicken Breasts -Bhg July 07
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup salsa verde; ¼ cup unsweetened coconut milk; 1 green onion, chopped; ½ teaspoon finely shredded lime peel; 1 tablespoon lime juice; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped of fresh mint; 1 teaspoon green curry paste; 1 teaspoon freshly grated gingerroot; 1 teaspoon soy sauce; 1 garlic clove, minced; mango, chopped; cucumber, chopped; 4 boneless skinless chicken breasts

Servings: persons

¾ cup salsa verde
¼ cup unsweetened coconut milk
1 green onion, chopped
½ teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped of fresh mint
1 teaspoon green curry paste
1 teaspoon freshly grated gingerroot
1 teaspoon soy sauce
1 garlic clove, minced
mango, chopped
cucumber, chopped
4 boneless skinless chicken breasts

1
For marinade, in a blender or food processor combine salsa, coconut milk, onion, lime peel & juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic.
2
Cover, process until nearly smooth.
3
Remove 1/3 cup to drizzle; cover and chill until serving time.
4
Place chicken in large resealable bag and pour remaining marinade over chicken; seal bag and marinate 1 to 2 hours turning occasionally.
5
Drain Chicken and reserve marinade.
6
Grill chicken for 12 to 15 minutes until no longer pink turning once halfway through and brushing with reserved marinade half way through grill time.
7
Serve with chopped mango and cucumber.
8
Drizzle with reserved 1/3 cup marinade mixture then serve.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: ¾ cup salsa verde, ¼ cup unsweetened coconut milk, 1 green onion, chopped, ½ teaspoon finely shredded lime peel, and more.

Yes, Tex-Thai Chicken Breasts -Bhg July 07 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tex-Thai Chicken Breasts -Bhg July 07

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions