Chicken with Tomatillo Sauce
½ small, chopped
½ item(s), or jalapeño chile pepper, seeded and chopped
1 medium clove(s), chopped
Green pumpkin seeds (pepitas)
2 Tbsp, toasted
¼ pound(s), husked, rinsed, and chopped (about 5 medium tomatillos)
California (Hass) avocado
1 small, halved, pitted, peeled, and cut into chunks
1 Tbsp, chopped fresh
Uncooked boneless skinless chicken breast
30 oz, 6 (5-ounce) chicken breasts
¼ tsp, freshly ground
- Heat oil in medium skillet over medium-high heat. Add onion and serrano and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Pulse pepitas in food processor until finely ground; transfer to small bowl. Add tomatillos and avocado to food processor and puree. Add ground pepitas, the cilantro, onion mixture, and 1/4 teaspoon salt to food processor and pulse until blended.
- Spray stovetop grill pan with nonstick spray and set over medium-high heat. Sprinkle chicken with cumin, remaining 3/4 teaspoon salt, and the pepper. Place chicken in pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with sauce.
- Serving size: 1 chicken breast and 1/4 cup sauce