Chicken with Tomatillo Sauce

Total Time
34 min
20 min
14 min
Combining tart raw tomatillos with rich and creamy avocado makes this sauce easy and addictively delicious. It goes as well with baked tortilla chips as it does with grilled fish or steak. Serve the chicken with a salad made with diced green bell peppers, thinly sliced scallions, toasted pepitas, grated lime zest, lime juice, and salt and pepper to taste.


Canola oil

1 Tbsp

Uncooked onion

½ small, chopped

Serrano chile pepper

½ item(s), or jalapeño chile pepper, seeded and chopped


1 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

Table salt

1 tsp

Cooking spray

1 spray(s)

Uncooked boneless skinless chicken breast

30 oz, 6 (5-ounce) chicken breasts

Ground cumin

1½ tsp

Black pepper

¼ tsp, freshly ground


  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 1 chicken breast and 1/4 cup sauce