Salsa Verde Chicken over Calabacitas

Salsa Verde Chicken over Calabacitas 4.80/5 (10 votes)

Not familiar with Calabacitas? It's seen quite often in New Mexico and is typically a dish of zucchini and corn and a touch of cream! And it's the perfect base for the tangy salsa verde chicken. The color profile leaves something to be desired; but the combination of flavors and textures is a winner!

Salsa Verde Chicken



  • 1 1/2 pounds boneless skinless chicken breasts
  • kosher salt and pepper, to taste
  • 1 1/2 tablespoons olive oil
  • 2 cups Salsa Verde
  • 1 cup Monterey Jack cheese, shredded


  1. Preheat oven to broil.
  2. Cut chicken breasts in half widthwise to create cutlets.
  3. Season with salt and pepper.
  4. Heat olive oil in cast iron skillet (oven safe) over medium high heat until it begins to shimmer.
  5. Brown well on both sides.
  6. Pour salsa verde on and around the chicken and let simmer until chicken is cooked through.
  7. Sprinkle chicken with cheese, transfer to the top rack of the oven and broil until cheese is melted and slightly brown in spots. Watch carefully, it won't take long!
  8. Plate chicken and top with salsa.

Nutritional Information

Per Serving: Calories 504 Fat 26 Sat Fat 9 Sodium 987 Carbs 5 Sugars 2 Fiber 0 Protein 58.




  • 2 tablespoons butter
  • 2 tablespoon olive oil
  • 2 cups corn kernels
  • 1 1/2 pounds zucchini, cut into bite-sized pieces
  • 1 cup onion, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 cup heavy cream, optional


  1. Heat butter and oil in a large pan over medium high heat.
  2. Add corn and cook until slightly charred.
  3. Add zucchini, squash, and onion and let cook for 10 minutes or until zucchini is tender.
  4. Stir in cream, increase heat and let reduce by about 1/2.
  5. Adjust seasoning with salt and pepper and serve.

Nutritional Information

Serving Size 400g Calories 218 Fat 14 Sat Fat 5 Sodium 477 Carbs 22 Sugars 9 Fiber 5 Protein 5.


KID NOTE: The salsa verde I used was very mild and the kids did really well.

VEGETARIAN TIP: Substitute sliced eggplant for the chicken.

GLUTEN MODIFICATIONS: Gluten free as written.


  1. Kaakkarlin says:

    My salsa Verde was a little too hot for my boys so instead of letting it simmer in the sauce I coated all pieces then removed the extra sauce before adding cheese and broiling.

  2. cassiegilman says:

    This was a huge hit with my family. I saved time using frozen corn. The Fronterra brand green salsa was the perfect amount of heat.

  3. Leigh says:

    This was delicious! I cooked the chicken on the grill and then just finished it in the oven with the salsa and cheese.

  4. Karen315 says:

    Everyone loved this meal! Even the very picky 16-year-old that refuses to eat chicken.

Leave a Reply to Kaakkarlin