Recipe Wednesday - Salsa Chicken

Does anyone else have a recipe folder on their email like I do?  Mine has emails all the way back since we got married and I've only cooked maybe a third of them.  So when I'm tired of cooking what feels like the same old, same old, I go search that folder to find something that I want to make.

Recently I found this Salsa Chicken recipe.  I haven't made it before since it asks you to marinate the chicken in the salsa for at least two hours or overnight and I rarely have my act together enough time to do that.  But now that C is taking an afternoon nap I prefer to get dinner ready during her nap so that when it's time to cook all I have to do is stick it in the oven.  So I found that this recipe worked for me where I am right now.

It ended up being a pretty light recipe that didn't take an inordinate amount of time of prep work although all the chopping did eat up some of nap time.  Be prepared that this is not a tomato based salsa recipe, it's a green pepper salsa recipe so if you're looking for a traditional salsa dish this is not one to try.  But it was very good and pretty easy.

Salsa Chicken
From Dinner by Design

• 11/2 cups diced green pepper (about 2 medium)
• 1 1/2 cups chopped cilantro (about 1 bunch)
• 1 cup diced onion
• 3 Tbl chopped garlic
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/4 cup water
• 2 Tbl red wine vinegar
• 1 1/2 tsp kosher salt
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp black pepper
• 6 boneless, skinless chicken brea sts

In a large bowl, combine all the ingredients, except chicken. Reserve 1 1/2 cups salsa (to serve with chicken), cover and refrigerate. Place chicken in a large resealable bag. Add remaining salsa to the chicken. Seal bag and marinate at least 2 hours or overnight.


Drain and discard chicken marinade. Grill chicken over medium-high heat for 10-15 minutes, when a thermometer reads 170°, turning once. OR bake chicken at 400° on a broiler pan for 20-25 min. Serve chicken topped with reserved salsa.