Chicken with Salsa Verde Sauce
Corn and Bell Pepper Rice
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 lime
- 1 cup salsa verde
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 avocado
- 2 cloves garlic
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes per side or until done.
- Meanwhile, grate zest and squeeze juice from lime. Process lime zest, lime juice, salsa verde, mayonnaise, sour cream, avocado, and garlic in a food processor until smooth, adding water, 1 Tbsp at a time, if needed to reach desired consistency. Serve sauce with chicken.
Side Dish Ingredients
- 2 (3.5-oz) pouches boil in bag brown rice
- 1 (12-oz) pkg frozen corn kernels
- 2 Tbsp olive oil
- ¾ cup roasted red peppers in oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook corn in hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned. Add peppers, salt, and pepper; cook until thoroughly heated. Stir in rice.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
386
|
214
|
600
|
| Fat (g) | 27 | 6 | 33 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 27 | 4 | 31 |
| Carb (g) | 7 | 38 | 45 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 677 | 245 | 922 |
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