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.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
Remove the husks from the tomatillos and rinse them well to remove the sticky residue. Cut them in half.
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.
Roast the vegetables in the oven for 15 minutes, or until the tomatillos are soft and slightly charred.
While the vegetables are roasting, season the chicken breasts with 1 teaspoon of salt, ground cumin, and black pepper on both sides.
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.
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.
Taste the salsa and adjust seasoning with additional salt if needed.
Slice the rested chicken breasts and serve them with a generous topping of tomatillo salsa. Garnish with extra cilantro if desired.
Serve immediately and enjoy this fresh and zesty dish!
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.8 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 752 mg | 16% | |
*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.
