Whole30 Salsa Verde Chicken

Transform your weeknight dinner routine with this mouthwatering Whole30 Salsa Verde Chicken, a vibrant and healthy dish bursting with bold flavors. Perfectly seasoned boneless, skinless chicken thighs are simmered in a homemade salsa verde crafted from roasted tomatillos, jalapeño, garlic, and fresh cilantro. This paleo-friendly and gluten-free recipe delivers a zesty kick of lime, a hint of cumin, and a smoky depth thanks to the roasted vegetables. Ready in under an hour, this one-pan meal is as quick as it is versatile—serve it over cauliflower rice or alongside a crisp salad for a satisfying Whole30-compliant dinner. Packed with wholesome ingredients and loaded with nutrients, it’s a simple yet impressive dish ideal for clean eating without sacrificing flavor.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 8 large tomatillos
• 1 medium jalapeño pepper
• 1 bunch cilantro
• 3 large garlic cloves
• 1 medium lime
• 1 small onion
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon cumin

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and wash the tomatillos. Cut them into quarters and place them on a baking sheet.

Step 3

Slice the jalapeño lengthwise, remove the seeds for less heat if desired, and add it to the baking sheet with the tomatillos.

Step 4

Add the peeled garlic cloves and the chopped onion to the baking sheet.

Step 5

Drizzle 1 tablespoon of olive oil over the vegetables and mix them to coat evenly.

Step 6

Roast the vegetables in the preheated oven for about 15-20 minutes or until they are soft and slightly charred.

Step 7

Transfer the roasted vegetables to a blender. Add the juice of one lime, salt, pepper, and cumin.

Step 8

Blend the ingredients on high until you achieve a smooth salsa verde consistency.

Step 9

Rinse the cilantro, remove the stems, and add the leaves to the blender.

Step 10

Blend again briefly to incorporate cilantro into the salsa. Set aside.

Step 11

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 12

Season the chicken thighs with a pinch of salt and pepper.

Step 13

Add the chicken thighs to the skillet and brown on each side, about 4 minutes per side.

Step 14

Once browned, pour the salsa verde over the chicken in the skillet.

Step 15

Reduce the heat to low, cover the skillet, and let the chicken simmer in the salsa for about 20 minutes, or until the chicken is cooked through and tender.

Step 16

Garnish with additional cilantro leaves before serving if desired.

Step 17

Serve hot with your choice of compliant sides such as cauliflower rice or a fresh salad.

Nutrition Facts

Serving size	(1535.6g)

Amount per serving	% Daily Value*
Calories	1971.0

Total Fat 104.4g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 2998.2mg	0%
Total Carbohydrate 69.1g	0%
Dietary Fiber 16.9g	0%
Total Sugars 16.9g
Protein 187.1g	0%

Vitamin D 47.6IU	0%
Calcium 255.5mg	0%
Iron 12.7mg	0%
Potassium 3783.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 38.1%

Carbs: 14.1%