I’m on a skinny chicken thigh kick!
My new recipe is so easy, with that great green chile taste of Mexican style salsa verde and melty cheese, and you won’t believe how tender and yummy it tastes.
I made this with baked chicken thighs, but you could do it with chicken breasts or even tenders. Just adjust the cooking time.
Ingredients: (Serves 4-5)
1.) About a pound of boneless, skinless chicken thighs or boneless, skinless chicken breasts- I like to use organic when I cook at home.
2.) Store bought or homemade salsa verde.
This time I used Archer Farms thick and chunky brand Roasted Salsa Verde (mild) in a jar, from Target.
3.) Three tablespoons plain, nonfat Greek yogurt, I used Fage.
(Plus more for using as a garnish topping, if desired.)
4.) One tablespoon extra virgin olive oil.
5.) Olive oil spray or other cooking spray.
6.) About a half cup shredded white cheese, I only had organic mozzarella and it was divine.
I have no problem with mixing food cultures, but use a Mexican cheese if you prefer.
Monterey Jack, white cheddar or a mix would be yummy, too.
7.) Cumin powder, a few shakes or about a teaspoon. (If you don’t like cumin, you can leave this out.)
8.) Garlic powder, a few good shakes.
9.) Garlic salt (I like Lawry’s) or salt and pepper to taste.
10.) Optional toppings: Sliced avocado or guacamole, low fat sour cream or plain Greek yogurt, cilantro, lime, hot sauce, etc.
Preheat your oven to 400 degrees.
Cover the top of a large baking sheet with aluminum foil. Spray the foil well with the cooking spray.
In a small bowl, combine the olive oil, the yogurt, the garlic powder and the cumin powder. Mix well with a spoon into a creamy paste.
Stretch the chicken pieces out with your hands until they are a bit flatter and lay them a few inches apart on the sprayed foil.
Using a spoon, plop a good amount of the yogurt/cumin mixture on top of each piece of chicken.
Use your fingers to rub the paste over the top and sides of the chicken until all visible chicken is lightly coated with the rub.
Lightly shake a bit of garlic salt all over the top of the chicken and put in the oven at 400.
I bake mine for exactly 35 minutes. It’s probably cooked through before that, but I like it crispy on the edges.
When the chicken is cooked to your taste, remove the pan from the oven and spoon about 3 or more tablespoons of salsa verde over each piece.
Lastly, sprinkle the shredded cheese lightly over the tops and put back in the oven.
I crank the heat to 425 for about five to ten minutes, or until the cheese is melty and lightly brown in spots.
Some cooks let chicken thighs “rest” for 5-10 minutes after baking.
To serve, use a spatula to move the chicken to plates and garnish as desired. This is yummy shredded in tacos, with salad, with warm tortillas, beans and rice or just by itself.
The meat gets so tender, it almost has the consistency of slow cooked pulled pork, if you know what I mean- yum!
A pound of these thighs is about 520 calories.
Because some of the oil and fat burns off and stays on the aluminum foil, I would estimate the entire dish comes to about 1,000 calories with the cheese and salsa, before the optional toppings.
So each serving, depending on size, would be roughly about 250 calories each.
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