Chicken Salsa Verde with Roasted Garlic Potatoes and Grapefruit Walnut Salad

Chicken Salsa Verde with Roasted Garlic Potatoes and Grapefruit Walnut Salad 3.72/5 (18 votes)

Such an incredible amount of flavor on one plate! The chicken is prepared very simply. You can either grill it outside, on a grill pan inside, or cook it any way you choose. It’s seasoned only with salt and pepper because the salsa verde is the power house here. Use fresh tomatillos if they are available, otherwise substitute canned tomatillos. Can't fine either? Use a green tomato or barely ripe red tomato. The garlic roasted potatoes are excellent as well. Instead of tossing minced garlic into the potatoes, I’ve left the cloves whole with papers on. Squeeze them out of their jackets and enjoy! And, don’t skip the salad. It takes two minutes to prepare and is a great light complement to this meal!

Roasted Garlic Potatoes



  • 1 head garlic
  • 1 pound baby new potatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon rosemary
  • kosher salt, to taste
  • pepper, to taste


  1. Preheat oven to 450.
  2. Line a rimmed baking sheet with foil.
  3. Remove outer papers from the garlic leaving enough inner paper to hold cloves intact.
  4. Place potatoes and garlic on the baking sheet and drizzle with oil. You probably don’t need a full 2T.
  5. Toss to coat well and then arrange in a single layer.
  6. Sprinkle with salt, pepper, and herbs and place on a center rack in the oven.
  7. Roast for 15 minutes, stir, and roast for another 15 minutes. Potatoes will look shriveled – that’s good!

Nutritional Information

Serving Size 140g Calories 178 Fat 7.6 Carbs 25 Fiber 2.4 Protein 3.

Chicken Salsa Verde



  • 1 1/2 pounds boneless skinless chicken breasts
  • kosher salt, to taste
  • pepper, to taste
  • Salsa Verde
  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 1/2 pound tomatillos, chopped
  • 1 jalapeno, seeded and chopped
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 tablespoon lime juice
  • 1/4 cup cilantro, chopped


  1. Slice each breast in half lengthwise, like your slices a hamburger bun in half. You’ll end up with two ‘thin’ breasts. Season chicken on both sides with salt and pepper.
  2. Prepare the grill or grill pan and cook for about 4 minutes per side or until juices run clear.
  3. Drizzle oil in a skillet over medium high heat. When it begins to shimmer, add onion, tomatillos, jalapeno, cumin, salt, and pepper.
  4. Sauté for about 8-10 minutes or until onion and jalapeno are tender. Season with a squeeze of lime and toss in cilantro.
  5. Plate the grilled chicken and top with salsa verde.

Nutritional Information

Serving Size 190g Calories 271 Fat 12.5 Carbs 5 Fiber 1.5 Protein 34.

Grapefruit Walnut Salad



  • 1 head Boston lettuce, torn
  • 1 grapefruit
  • 2 tablespoons olive oil
  • 1/2 teaspoon honey
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1/4 cup feta cheese crumbles (or goat cheese crumbles), crumbled
  • 1/4 cup walnuts


  1. Slice grapefruit in half, cut around the outer edges and around the membranes and remove the sections. Reserve in bowl. Squeeze each empty half over the bowl to extract the juices.
  2. In a separate bowl, add 3 tablespoons reserved juice, olive oil, honey, salt, and pepper. Whisk until combined.
  3. Drizzle dressing over greens and top with reserved grapefruit sections, feta, and walnuts.

Nutritional Information

Serving Size 139g Calories 157 Fat 14 Carbs 7 Fiber 2 Protein 4.


KID NOTE:  The kids liked the chicken and tolerated their mandatory taste of the salsa. They really enjoyed the potatoes, and I let them skip the salad and eat slices of grapefruit which I called ‘pink oranges’.

VEGETARIAN TIP: We’re going to transform this dish into heuvos rancheros over potato hash. Skip the chicken but prepare the salsa. Add chopped bell peppers and onions to the potatoes and roast. Soft fry 4 eggs. Plate potato hash top with an egg and salsa.

GLUTEN MODIFICATIONS:  Gluten free as written.


  1. Judith Jenson says:

    Our daughter is Vegan and nursing an eating disorder. What suggestions do you have for the protein replacement in this recipe?

  2. sstabenow says:

    I would grill mixed vegetables and mushrooms. Maybe even add some firm tofu.

  3. Dave Long says:

    I loved this meal! I couldn’t find tomatillos so I used tomatoes and shallot in the salsa. It turned out great! The salad was the perfect accompaniment and the potatoes were to die for! My kids didn’t like the salsa, but loved the salad without the segments of grapefruit. 🙂 Clean plates all around!

  4. Maureen Angel says:

    Fantastic – everyone loved this meal. They fought over the leftovers for lunch the next day. Assembling the ingredients was a bit time consuming, but the dishes came together quickly, so overall it was fast to prepare. I didnt have the fresh tomatillos, so used canned. I will definitely make again using fresh.

  5. Leigh says:

    The chicken with the sauce was very good. We didn’t try the salad.

  6. Kris10Matthews says:

    Thanks for the idea with the tomatoes! I did that and tasted great. Question for @sstabenow…is there a step missing from the roasted garlic potatoes? I wasn’t sure what to do with the garlic at the end? Is it just in there for ambience?? Delicious!!

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