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Juicy chicken bathed in tangy tomatillo green salsa, offering a fresh and healthy weeknight dinner option. Packed with protein, this dish supports clean eats and pairs well with a 1500 calorie meal plan.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken breast on both sides for 3–4 minutes until lightly golden.
Remove chicken and set aside. In the same skillet, add remaining olive oil and sauté chopped onion for 2 minutes on medium heat, stirring constantly.
Add tomatillos, jalapeño, and garlic to the skillet. Cook for 5 minutes until tomatillos soften and start to break down, then reduce heat to low.
Transfer sautéed vegetables to a blender, add cilantro, and blend until smooth. Taste and season the salsa with salt and black pepper.
Return chicken to the skillet and pour the salsa verde over. Cover and simmer on low heat for 15 minutes, turning chicken once halfway, until cooked through and juices run clear.
