The ingredients in this recipe are paced with protein, healthy fats, and other nutritional properties, making it a great dinner option if you're on the Day-Off Diet. Find out more about the Day-Off Diet and take the Day-Off Diet Assessment so you can find out which social support group is right for you.
- 1 bunch parsley, leaves picked from the stems (about 2 cups)
- 1 tbsp capers
- 2 tsp fresh thyme leaves
- 1 tbsp dried marjoram
- 1 clove garlic, grated
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- kosher salt and freshly ground pepper
- 1 1/2 lbs boneless, skinless chicken breast
1. To make the salsa verde, combine the parsley, capers, thyme, marjoram, garlic, olive oil, and vinegar in a food processor. Pulse to chop well, but do not puree it. Season to taste with salt and pepper.
2. Take a 1/2 cup of the salsa verde (or more as needed) and rub it onto both sides of the chicken. Leave to marinate for 30 to 60 minutes at room temperature or refrigerate overnight.
3. Preheat a grill, grill pan, or broiler to high.
4. Brush the marinade off the chicken and season with salt and pepper. Cook on the preheated grill or on a baking pan underneath the broiler for 4 minutes per side.
5. Remove to a rack to rest before slicing. Slice the chicken, arrange on plates and spoon over the remaining salsa verde.
Recipe provided by James Briscione, chef instructor at the Institute of Culinary Education.
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This recipe was recently featured in The Day-Off Diet.
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