Low-Carb Salsa Verde Chicken: My Top 2 Keto Hacks

A Zesty Refreshment for Your Weeknight (or Weekend!)

Dinner time can be a daily challenge. We all search for meals that are delicious, healthy, and easy to make. This recipe offers vibrant flavors and simple preparation. It allows you to enjoy amazing taste without compromising on dietary needs.

Why Make This Recipe

This recipe is perfect for many reasons. It offers a great mix of health and happiness.

The Perfect Blend of Health and Happiness

This dish is low-carb and keto-friendly. It fits these diets without losing any flavor. It bursts with taste. Bright, tangy, and a little spicy notes of salsa verde mix with tender chicken. It is quick and easy. Preparation and cooking time are minimal, making it ideal for busy people. You can adapt it to different kitchen tools. Use an Instant Pot, slow cooker, or oven. It is family-friendly. Even picky eaters might enjoy this dish with small changes.

The Star of the Show: What Exactly is Salsa Verde?

A Dive into Zesty Goodness

Salsa verde contains tomatillos, cilantro, jalapeños, onions, and lime. Its flavor is tangy, fresh, with a little heat. Store-bought options are available for convenience. Check the sugar content to find a good one.

Ingredients of Low-Carb Salsa Verde Chicken

Simple Staples for a Flavorful Feast

Chicken:

• Boneless, skinless chicken breasts or thighs. Breasts are leaner, thighs are juicier.
• Trim and pat chicken dry.

Salsa Verde:

• Your favorite store-bought low-carb salsa verde. Check the sugar content.
• Use about 16 ounces (2 cups).

Aromatics & Spices:

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin (optional, for extra depth)
• 1 teaspoon chili powder (optional, for extra depth)
• 1/2 teaspoon oregano (optional, for extra depth)
• Salt and black pepper to taste

Optional Enhancements:

• 1/2 cup chicken broth or water (for Instant Pot/slow cooker)
• 1 tablespoon lime juice (for finishing)
• 1/4 cup fresh cilantro, chopped (for garnish)

Directions of Low-Carb Salsa Verde Chicken

Choose Your Adventure: Instant Pot, Slow Cooker, or Oven

A. Instant Pot Method:

Quick, Flavorful, and Effortless

1. Press the Sauté button on your Instant Pot. Add a little oil. Cook diced onion until soft, about 3-5 minutes. Add minced garlic and cook for 1 minute more.
2. Add chicken breasts or thighs to the pot.
3. Pour the salsa verde over the chicken. Add cumin, chili powder, oregano, salt, and pepper. Add chicken broth or water if using.
4. Close the lid and set the valve to Sealing. Cook on High Pressure for 10-12 minutes for breasts, 15 minutes for thighs. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
5. Remove chicken and shred it using two forks. Return shredded chicken to the sauce.
6. If the sauce is too thin, press Sauté again and simmer for a few minutes until it thickens.

B. Slow Cooker Method:

Set It and Forget It Goodness

1. Place diced onion and minced garlic at the bottom of the slow cooker.
2. Add chicken breasts or thighs on top of the aromatics.
3. Pour salsa verde over the chicken. Add cumin, chili powder, oregano, salt, and pepper. Add chicken broth or water if using.
4. Cover and cook on Low for 4-6 hours or on High for 2-3 hours, until the chicken is tender and easily shreds.
5. Remove chicken and shred it using two forks. Return shredded chicken to the sauce.
6. If the sauce is too thin, transfer it to a saucepan on the stovetop and simmer over medium heat until it thickens.

C. Oven-Baked Method:

Roasty-Toasty Perfection

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking dish.
3. Place chicken breasts or thighs in the baking dish. Spread diced onion and minced garlic around the chicken.
4. Pour salsa verde over the chicken. Season with cumin, chili powder, oregano, salt, and pepper.
5. Bake for 25-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Remove chicken from the dish and shred it using two forks. Return shredded chicken to the sauce in the dish.

Notes for Perfection

Tips for the Best Low-Carb Salsa Verde Chicken

• Chicken Doneness: Cook chicken until just done to avoid dryness. It should be tender and easy to shred.
• Salsa Verde Quality: Choose a low-carb salsa verde with no added sugar. Read the label.
• Spice Level: To make it spicier, add a few slices of jalapeño or a pinch of red pepper flakes. For milder, choose a mild salsa.
• Thickening the Sauce: If the sauce is too thin, stir in 1-2 ounces of cream cheese at the end for a creamy sauce. For a keto-friendly thickener, use a tiny pinch of xanthan gum. Or, simply simmer the sauce until it reduces.
• Resting Time: Let the chicken rest for 5-10 minutes after cooking. This keeps the chicken juicier before shredding.

How to Serve Low-Carb Salsa Verde Chicken

Delicious Pairings for Your Low-Carb Salsa Verde Chicken

Low-Carb Options:

• Serve over cauliflower rice or mashed cauliflower.
• Use as a filling for lettuce wraps or low-carb tacos.
• Enjoy with zucchini noodles or spaghetti squash.
• Serve it alongside a simple green salad with a cilantro-lime dressing.
• Top a mixed green salad with avocado and the chicken.
• Stuff bell peppers with the chicken mixture and bake.

Garnish Ideas:

• Sprinkle fresh cilantro.
• Add chopped avocado.
• Squeeze fresh lime juice.
• Add a dollop of sour cream or Greek yogurt (if dairy-friendly).
• Crumbled cotija cheese is an optional addition.

How to Store Low-Carb Salsa Verde Chicken

Store leftover Low-Carb Salsa Verde Chicken in an airtight container in the refrigerator for up to 3-4 days.

Variations & Customizations

Make It Your Own: Twists on Low-Carb Salsa Verde Chicken

• Cheesy Version: Stir in 1/2 cup of shredded cheese (cheddar, Monterey Jack) after shredding the chicken. Let it melt into the sauce.
• Smoky Flavor: Add a pinch of smoked paprika or a dash of liquid smoke during cooking.
• Creamy Version: Stir in 2 ounces of cream cheese or 1/4 cup heavy cream at the end for a richer sauce.
• Add Veggies: Include diced bell peppers, slices of onion, or zucchini chunks during the cooking process for extra nutrients.

Conclusion: Your New Go-To Healthy Dinner

This Low-Carb Salsa Verde Chicken is easy, full of flavor, and healthy. Try this recipe and enjoy a great meal. You can enjoy healthy eating without giving up on taste!

Frequently Asked Questions (FAQ)

Q1: Can I make this Low-Carb Salsa Verde Chicken ahead of time?
A1: Yes, you can make this dish ahead of time. Store it in an airtight container in the refrigerator. It reheats well.

Q2: What’s the best way to store and reheat leftover Low-Carb Salsa Verde Chicken?
A2: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium heat or in the microwave until warm.

Q3: Can I use frozen chicken for this Low-Carb Salsa Verde Chicken recipe?
A3: For best results, thaw chicken before cooking. If you use frozen chicken in a slow cooker or Instant Pot, add about 30% more cooking time.

Q4: How can I make this Low-Carb Salsa Verde Chicken spicier or milder?
A4: To make it spicier, add fresh sliced jalapeños or a pinch of red pepper flakes. For a milder dish, choose a mild salsa verde and avoid extra chilies.

Q5: Is it possible to make this Low-Carb Salsa Verde Chicken vegetarian?
A5: Yes, you can make a vegetarian version. Replace chicken with cooked lentils, black beans, or a plant-based chicken alternative. Adjust cooking times as needed for the alternate protein.

Zesty Instant Pot Low-Carb Salsa Verde Chicken with a Creamy Finish

This recipe features tender, shredded chicken cooked in a zesty salsa verde sauce with a creamy finish, perfect for a low-carb meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 4 people

Calories 400 kcal

Equipment

• Instant Pot
• Forks

Ingredients

  

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts trimmed and patted dry
• 16 oz low-carb store-bought salsa verde (check sugar content)

Aromatics & Spices

• 1 medium onion diced
• 3 cloves garlic minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp oregano
• Salt and black pepper to taste

Liquid

• 1/2 cup chicken broth

Finishing Touches

• 2 oz cream cheese
• 1 tbsp fresh lime juice
• 1/4 cup fresh cilantro chopped (for garnish)

Instructions

 

Instructions

• Sauté diced onion in the Instant Pot until soft, then add minced garlic and cook for one minute more.
• Add chicken breasts, pour salsa verde over them, then add cumin, chili powder, oregano, salt, pepper, and chicken broth to the pot.
• Close the lid, set the valve to Sealing, and pressure cook on High for 10-12 minutes.
• Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
• Remove and shred the chicken, then return it to the sauce in the pot.
• Stir in cream cheese until melted and fully incorporated, creating a creamy sauce.
• Stir in fresh lime juice and, if needed, simmer on Sauté mode to thicken the sauce.
• Garnish with fresh chopped cilantro before serving.

Notes

Adjust seasoning to taste. Serve with cauliflower rice, lettuce wraps, or your favorite low-carb side.