Fix the salsa first so the flavors have time to develop. Serve with baked tortilla chips, reduced-fat sour cream, and frozen margaritas for a quick, festive dinner.
4 ounces tomatillos (3 tomatillos)
3/4 cup peeled chopped avocado
1/3 cup sliced radish
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons poultry seasoning
How to Make It
Discard husks and stems from the tomatillos, and finely chop. Combine tomatillos and the next 6 ingredients (through pepper) in a medium bowl.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with seasoning. Add chicken to pan; cook 3 minutes. Turn chicken over. Reduce heat, and cook 5 minutes or until done. Serve chicken with tomatillo mixture.
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Supereasy. Made salsa to recipe. Subbed Montreal chicken seasoning for poultry seasoning. Grilled the chicken rather than pan-frying. Smeared a bit of refried black beans on the plate ("glue" to hold the chicken), topped with the tomatillo salsa, and served with fresh corn. Very tasty. (appetizer was CL's grilled jalapenos & a couple frozen margaritas)