This Italian sauce is boldly flavored and so simple to make. It can transform salmon, even steak. Only 370 calories per serving.
ingredients
Chicken
Salsa Verde
Serving Suggestion
directions
In a large plastic sealable bag, squeeze the juice from the lemons and add the lemon. Add all the remaining ingredients, seal carefully and massage the marinade into the chicken. Refrigerate for 30 minutes, or even overnight.
Note: you can freeze the chicken in the marinade as well.
Lightly spray a stovetop cast iron griddle or pan with or lightly oil and heat over medium high heat until smoking.
Remove the chicken from the marinade and pat off excess marinade.
Place the chicken on the griddle and cook about 2-3 minutes per side. Turn the chicken and cook 2 more minutes, until cooked through.
Place on platter and top with Salsa Verde or serve alongside.
Mix all ingredients in a small bowl. Set aside until serving. Refrigerate if made earlier in the day and remove an hour or so before serving.
Heat oil in small sauté pan, add garlic and tomatoes and splash of balsamic vinegar – crush lightly with a wooden spoon. Serve immediately.
Note: You can prepare this dish with salmon instead of chicken.