Chicken with Quick Chile Verde

By khojnicki

Ingredients

• 4 skinless, boneless, chicken breasts
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 tbsp olive oil
• 1/2 c chopped onion
• 1 tsp sugar
• 1/4 tsp ground cumin
• 1/4 tsp crushed red pepper
• 8 oz. tomatillos, coarsely chopped
• 1 large jalapeno pepper, seeded and chopped
• 1 tbsp fresh lime juice
• 1/4 c chopped fresh cilantro

Details

Preparation time 29mins
Cooking time 29mins

Preparation

Step 1

Heat a grill pan over medium high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 6 mins on each side or until done.

While chicken cooks, heat a small saucepan over medium heat. Add oil to pan and swirl to coat. Add remaining salt and pepper, onion and next five ingredients (through jalapeno); cook 8 mins or until vegetables are tender, stirring occasionally.

Place tomatillo mixture in a blender; add lime juice. Remove center piece of blender lid. Place a clean towel over it to avoid splatters. Pulse 10 times or until a chunky salsa forms. Spoon tomatillo mixture over chicken; sprinkle with cilantro.