Cheesy Salsa Verde Chicken Breast
spicy and creamy sauce with poblano pepper and spinach served with orzo
Informations supplémentaires
30 min.
|
727 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of water to a boil. Slice the bell pepper into thin strips. Chop the cilantro.
2. Cook the chicken
Warm up a drizzle of oil in a pan over medium-high heat. Salt the chicken on both sides. Sear the chicken 4-5 minutes on one side or until browned. Flip and cook for 2 minutes. Remove from the pan.
3. Cook the orzo
Add the orzo to the pot of boiling water. Cook 5-6 minutes or until tender. Drain then toss it with a drizzle of oil, salt and pepper. Keep warm.
4. Cook the pepper
Add the bell pepper to the pan and cook for 3-4 minutes over medium heat. Add the salsa verde, the cream and the spinach. Cook 1-2 minutes.
5. Add the chicken
Return the chicken to the pan, cover and cook for 6-8 minutes over low heat or until the chicken is cooked. Turn off the heat, add the mozzarella on the chicken, cover and let the cheese melt for 2-3 minutes.
6. Plate your dish
Serve the chicken and the sauce with the orzo and garnish with cilantro and the lime juice to taste. Bon appétit!
2unitChicken Breast
200mlSalsa Verde
60gMozzarella
180gOrzo
40gBaby Spinach
1unitPoblano Pepper(s)
1unitCilantro
80mlCream 18%
0.5unitLime
What you need
Pot, Strainer, Pan, Tongs.
727 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
80g
27%
fat
21g
32%
cholesterol
161mg
54%
fiber
7g
28%
protein
56g
saturated
10g
50%
sodium
929mg
39%
sugar
9g
trans
0g