Cilantro Chicken

1. Heat butter in a saucepan over medium heat.

2. Add onion and garlic and saute until soft.

3. Add chicken breasts and saute until golden brown.

4. Add salsa verde, chicken broth and cilantro.

5. Reduce heat to low and simmer for 3 to 5 minutes.

6. Serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion.

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Nutrient	Quantity
Total fats	190.6944 g
Protein	394.5957 g
Carbohydrates	48.253 g
Energy	3598.4042 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5934 g
Water	1966.0183 g
Aspartic acid	34.4278 g
Calcium, Ca	402.8109 mg
Lutein + zeaxanthin	538.785 g
Fiber, total dietary	6.257 g
Fatty acids, total saturated 22:0	0.0007 g
Carotene, beta	1816.405 g
Niacin	186.6328 mg
Vitamin A, RAE	592.5592 g
Arginine	24.3164 g
Riboflavin	1.8596 mg
Tocopherol, beta	0.0074 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0075 g
Fatty acids, total saturated 20:1	1.8534 g
Glutamic acid	57.5775 g
Stigmasterol	0.48 mg
Sodium, Na	5120.5341 mg
Fatty acids, total saturated 16:1 undifferentiated	9.2302 g
Total lipid (fat)	190.6944 g
Manganese, Mn	1.5515 mg
Fructose	2.8052 g
Proline	17.5798 g
Fatty acids, total saturated 16:0	37.1677 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0153 g
Sucrose	0.8488 g
Choline, total	1250.0474 mg
Sugars, total	31.6001 g
Serine	13.5657 g
Fatty acids, total saturated 10:0	0.0044 g
Fatty acids, total saturated 18:0	10.5304 g
Fatty acids, total saturated 20:4 undifferentiated	0.9072 g
Vitamin B-6	9.9834 mg
Selenium, Se	307.1062 g
Ash	40.1483 g
Vitamin D	290.2995 IU
Fatty acids, total saturated 18:1 undifferentiated	63.7053 g
Pantothenic acid	15.212 mg
Phenylalanine	15.1396 g
Beta-sitosterol	0.32 mg
Copper, Cu	1.5221 mg
Betaine	159.8192 mg
Thiamin	1.637 mg
Retinol	435.4492 g
Methionine	10.402 g
Iron, Fe	15.8898 mg
Carbohydrate, by difference	48.253 g
Phosphorus, P	3562.8216 mg
Folate, total	156.6599 g
Tocopherol, gamma	1.178 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1814 g
Lycopene	1916.885 g
Alanine	21.8607 g
Cholesterol	1163.0878 mg
Valine	18.8528 g
Fatty acids, total saturated 18:2 undifferentiated	38.2497 g
Glycine	22.6927 g
Carotene, alpha	81.005 g
Glucose (dextrose)	3.0894 g
Fatty acids, total saturated 14:0	1.5117 g
Zinc, Zn	16.7683 mg
Isoleucine	19.5542 g
Fatty acids, total saturated 12:0	0.1825 g
Fatty acids, total polyunsaturated	42.4086 g
Fatty acids, total saturated 14:1	0.0007 g
Leucine	28.2988 g
Tocotrienol, alpha	0.0394 mg
Vitamin A, IU	7048.4335 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1814 g
Folate, DFE	156.6599 g
Tryptophan	4.4368 g
Vitamin C, total ascorbic acid	41.6675 mg
Phytosterols	18.015 mg
Fatty acids, total polyunsaturated 16:1 c	0.0007 g
Fatty acids, total polyunsaturated 18:1 c	0.0064 g
Fatty acids, total saturated 20:0	0.0007 g
Tyrosine	12.6606 g
Vitamin B-12	6.5469 g
Vitamin K (phylloquinone)	111.394 g
Fatty acids, total saturated	50.9577 g
Histidine	11.5254 g
Fatty acids, total monounsaturated	75.7214 g
Threonine	16.0349 g
Folate, food	156.6599 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Vitamin D (D2 + D3)	7.2575 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Cryptoxanthin, beta	32.32 g
Vitamin E (alpha-tocopherol)	5.8154 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3629 g
Fatty acids, total trans	1.9051 g
Magnesium, Mg	513.7079 mg
Lysine	31.5369 g
Potassium, K	5673.8676 mg
Cystine	5.0932 g
Fluoride, F	2.5935 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Garlic	2 cloves	8.94	1.9836	0.03
Chicken breast	4	3120.7192	0	167.8294
Onion	0.5 cup	32	7.472	0.08
Tomato	0.5 cup	13.41	2.898	0.149
cilantro	1 cup	3.68	0.5872	0.0832
Green Onion	0.5 cup	9.585	2.0377	0.1668
chicken broth	0.75 cup	58.59	1.4175	1.9656
salsa verde	1.5 cups	180.48	24	5.9904