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Pan-Roasted Chicken with Cilantro-Lime Salsa Verde
- 2 cups (packed) fresh cilantro leaves plus more for garnish
- 1/2 cup (packed) flat-leaf parsley leaves
- 6 tablespoons olive oil, divided
- 2 tablespoons (or more) fresh lime juice
- 1 garlic clove, minced
- 1/2 teaspoon finely grated lime zest
- Kosher salt and freshly ground black pepper
- 4 6-ounce skinless, boneless chicken breasts
- Steamed brown rice, optional
Directions:View on Bon Appetit
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