NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

4 medium tomatillos

1 medium jalapeño

2 cloves garlic

0.25 medium white onion

0.5 tbsp olive oil

0.25 whole avocado

0.25 cup fresh cilantro

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a small baking sheet with parchment paper.

• 2

  Remove the husks from the tomatillos, rinse them to remove the sticky residue, and place them on the baking sheet with the jalapeño, onion, and garlic cloves.

• 3

  Drizzle the vegetables with half of the olive oil and roast for 15 minutes until they are softened and slightly charred.

• 4

  While the vegetables roast, season the chicken breast with sea salt, black pepper, and the remaining olive oil, then sear in a hot skillet for 5-6 minutes per side until fully cooked.

• 5

  Transfer the roasted tomatillos, jalapeño, onion, and garlic into a blender along with the avocado, cilantro, and lime juice, then pulse until smooth and creamy.

• 6

  Slice the seared chicken breast into strips and serve it in a bowl generously smothered with the warm, creamy salsa verde.