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Everyone in our house loves our homemade Verde Chicken. Our teenage son will request it on a regular basis. In fact, we usually eat it about every other week.
The ingredients are all good for you! We like to serve ours over Jasmine rice. If you don’t want to use the jasmine rice you could always serve it over cauliflower rice, which we have done a few times.
Ingredients:
4 boneless, skinless chicken breasts
2 TBSP extra virgin olive oil
6 cups chicken broth (low sodium)
1 large can of tomatillos (28 oz)
1 TBSP minced garlic
1 large white onion, chopped
1/3 cup cilantro
4 TBSP lime juice
1 TBSP cumin
sea salt
black pepper
Directions:
- Add olive oil to a large, deep skillet for 1 minute. Add chicken breasts. Sprinkle with salt and pepper and cook until done (inside temperature 160 degrees).
- Remove chicken and set to the side.
- In the same skillet, combine tomatillos and chicken broth. Let warm over low heat while chopping onion, about 5 minutes.
- Combine onion, cilantro, cumin, garlic, and tomatillo/chicken broth mix to a blender. Blend until it’s a uniform color, about 2 minutes. Add the sauce back into the skillet.
- Cut the cooked chicken into one-inch chunks and add it to the sauce. Stir in lime juice. Bring to a boil.
- Cover. Reduce to a simmer. Let simmer for 15 minutes.
You can also top it with shredded cheese, jalapenos, sour cream, or fresh avocado for added flavor.
Enjoy!
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