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Low Carb Chicken Salsa Verde

This low carb chicken salsa verde recipe is made with fresh tomatillos and is tart, tangy and tasty! An easy keto recipe.
Course Lunch, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 313kcal
Author Georgina from


  • 1 tbs olive oil
  • 4 chicken breasts cut into thin slices
  • 8 fresh tomatillos roughly chopped
  • ¼ cup fresh cilantro leaves roughly chopped
  • 2 green onions roughly chopped
  • ½ tsp ground cumin
  • salt and black pepper


  • Heat the oil in a large skillet and sauté the chicken strips in olive oil until browned all over.
  • Meanwhile, add tomatillos, cilantro, green onions, and cumin to a blender or food processor. Blend to a loose salsa consistency.
  • Add the salsa verde to the chicken, bring to boil, and fast simmer for 15 minutes. Taste for seasoning and add salt and pepper as necessary.


3g net carbs per serving (quarter of whole recipe)


Calories: 313kcal | Carbohydrates: 4g | Protein: 48g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 264mg | Potassium: 1035mg | Fiber: 1g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1.5mg