Chicken Breasts with Tomatillo Salsa

Elevate your dinner game with this vibrant and zesty recipe for Chicken Breasts with Tomatillo Salsa, a dish that brings together juicy, pan-seared chicken and the bold flavors of homemade roasted tomatillo salsa. The perfectly seasoned chicken breasts are paired with a tangy, smoky salsa made from oven-roasted tomatillos, jalapeño, garlic, and onions, blended with fresh cilantro and a splash of lime juice for a refreshing finish. With just 15 minutes of prep and 25 minutes of cooking time, this gluten-free and protein-packed dish is as quick as it is flavorful. Perfect for weeknight meals or casual entertaining, serve this dish with rice, tortillas, or a crisp green salad for a complete meal brimming with bright Tex-Mex flair.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 8 medium Tomatillos
• 1 whole Jalapeño pepper
• 2 large Garlic cloves
• 1 medium White onion
• 2 tablespoons Lime juice
• 0.5 cup, chopped Fresh cilantro
• 1.5 teaspoons Salt
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Remove the husks from the tomatillos and rinse them well to remove the sticky residue. Cut them in half.

Step 3

Place the tomatillos, jalapeño pepper, garlic cloves (unpeeled), and onion (quartered) on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt. Toss to coat.

Step 4

Roast the vegetables in the oven for 15 minutes, or until the tomatillos are soft and slightly charred.

Step 5

While the vegetables are roasting, season the chicken breasts with 1 teaspoon of salt, ground cumin, and black pepper on both sides.

Step 6

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for 6-8 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F/74°C). Remove from the skillet and let rest.

Step 7

Once the roasted vegetables have cooled slightly, peel the garlic and transfer all the roasted ingredients to a blender or food processor. Add lime juice and fresh cilantro. Blend until smooth.

Step 8

Taste the salsa and adjust seasoning with additional salt if needed.

Step 9

Slice the rested chicken breasts and serve them with a generous topping of tomatillo salsa. Garnish with extra cilantro if desired.

Step 10

Serve immediately and enjoy this fresh and zesty dish!

Nutrition Facts

Serving size	(1222.5g)

Amount per serving	% Daily Value*
Calories	1572.6

Total Fat 53.9g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 572.0mg	0%
Sodium 4067.4mg	0%
Total Carbohydrate 42.7g	0%
Dietary Fiber 9.0g	0%
Total Sugars 11.2g
Protein 219.5g	0%

Vitamin D 0IU	0%
Calcium 171.0mg	0%
Iron 9.4mg	0%
Potassium 1167.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 57.2%

Carbs: 11.1%