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Lime Chicken with Salsa Verde Sour Cream Recipe

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Whenever I'm in a crunch, this recipe comes to the rescue. The verde sauce gives classic baked chicken a big pick-me-up. My friends keep asking to share it with them. —Ellen Fowler, Seattle, Washington
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 3/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken thighs (about 1 pound)
  • 1/3 cup reduced-fat sour cream
  • 2 tablespoons salsa verde
  • 2 tablespoons minced fresh cilantro, divided
  • 1 medium lime

Nutritional Facts

1 chicken thigh with 1-1/2 tablespoons sour cream equals 199 calories, 10 g fat (3 g saturated fat), 82 mg cholesterol, 267 mg sodium, 4 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Directions

  1. Preheat broiler. Mix seasonings; sprinkle over chicken. Place chicken on a broiler pan. Broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°.
  2. Meanwhile, in a small bowl, mix sour cream, salsa and 1 tablespoon cilantro. Cut lime in half. Squeeze juice from one lime half into sour cream mixture; stir to combine. Cut remaining lime half into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro. Yield: 4 servings.
Originally published as Lime Chicken with Salsa Verde Sour Cream in Simple & Delicious August/September 2014

Nutritional Facts

1 chicken thigh with 1-1/2 tablespoons sour cream equals 199 calories, 10 g fat (3 g saturated fat), 82 mg cholesterol, 267 mg sodium, 4 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 10, 2014

Made this last night, WOW! This was so tasty and the chicken moist. The sour cream/salsa was so easy and rich tasting with the chicken. I just did a few things different such as putting the chicken in a zip lock gallon bag adding the spices and 1-2 Tbsp of Red Mill Gluten free all purpose flour. I browned the chicken in an oven proof skillet. Then I added a can of Rotel plus a 1/2 can of water. I then baked the chicken in a 350 degree oven for about 40-45 minutes. I will have this dish in constant dinner rotation.

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