Roasted Chicken with Salsa Verde
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Roasted Chicken with Salsa Verde
Category
Meat and Poultry
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon Fustini's Chipotle olive oil
- 1 1/2 cups small assorted tomatoes (halve larger ones)
- 3/4 cup green beans, trimmed
- Salsa Verde
- fresh limes for garnish
- rice for serving
- 4-6 tomatillos, removed from wrapper and quartered
- 1 jalapeno, seeded and large diced
- 1/2 sweet onion, quartered
- a handful of fresh cilantro
- 2 tablespoons Fustini's Jalapeno Lime balsamic
- salt and pepper to taste
- 1 ripe avocado, cut up small.
Ingredients
Salsa Verde
Directions
- Preheat the oven to 400 degrees F. Line a large baking tray with parchment paper. Place the chicken on the tray and drizzle with olive oil. Season with salt and pepper. Roast for 30-35 minutes until golden.
- After 30 minutes, remove the tray from the oven and arrange tomatoes and beans around the chicken. Continue roasting 10 minutes more until tomatoes are starting to split and the chicken is cooked through.
- Place cooked rice in a serving bowl, and add roasted chicken and vegetables. Drizzle the Salsa Verde over top. Season with salt and pepper and a squeeze of fresh lime.
- In a blender combine, tomatillos, jalapeno, onion, cilantro, balsamic, salt and pepper. Blend until smooth. Pour into a bowl and add diced-up avocado. Reserve in the refrigerator until ready to use.