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Seasoned Chicken Breast with Salsa Verde

Serving Size: 4 servings

This is no ordinary chicken dinner. The addition of a simple Mexican favourite – salsa verde – adds a tangy, zesty flavour to our tender chicken breasts in this Seasoned Chicken Breast with Salsa Verde recipe. 



  • 4-6 M&M Boneless Chicken Breasts, Seasoned & Skinless
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) dried thyme
  • 1 tbsp (15 mL) canola oil
  • 1 - 11 oz can (1 - 321 g can ) green tomatoes or about 1 ¼ cups (300ml) canned plum tomatoes, drained
  • 1 small onion, diced, approximately 1/2 cup (125ml)
  • 1 garlic clove, minced
  • 1 jalapeño chili, roughly chopped or ¼ tsp (1.25ml) red pepper flakes
  • 2 tbsp (30 mL) lime juice
  • 2 tsp ( 5 g ) sugar


Preheat oven to 400°F. Pat chicken breasts dry; rub with olive oil and sprinkle with thyme. Heat canola oil in heavy skillet over medium-high heat.

Sear chicken breasts on both sides until nicely browned, about 3-4 minutes. Then roast uncovered in oven until no longer pink inside (about 8 minutes; do not overcook).

Remove from oven and let stand, tented loosely with foil.

Meanwhile, put all salsa ingredients in a blender and puree.

Serve chicken with salsa.