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Chicken with Salsa Verde

Chicken with Salsa Verde Recipe

  • 4 5–6-ounce skinless, boneless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 cups low-salt chicken broth
  • 1 pound tomatillos, cut into 1-inch pieces, or 1 1/2 cups salsa verde
  • 1 medium onion, thinly sliced
  • 2 medium garlic cloves, crushed
  • 1 small jalapeƱo, with seeds, thinly sliced
  • Juice of 1 lime
  • Brown rice or corn tortillas
  • Thinly sliced radish
  • Fresh cilantro leaves
  • Lime wedges
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