Chicken with Quick Chile Verde

Couldn't have enjoyed this more.. that salsa is really great. Tartness of the tomatillos was terrific. Everyone went in for seconds... This is a keeper for sure. 

I loved the quick chile verde sauce. I used a mini food processor instead of a blender. The leftover sauce was a great topping for all things Mexican, from tacos to tostadas to black beans to fried eggs.

Fabulous! We like spicy, so I used a cayenne oil, and we ended up with a salsa with balanced heat. We grilled the chicken outside, and we're going to take the left over salsa with us to have this meal again for a camp dinner this weekend!

Great recipe. I followed the recommendation of another reviewer and chopped the vegetables in a food processor prior to cooking. No need to run through blender. Ended up with extra salsa but I will find a use for it! Served with quinoa. Both my husband and I really liked this one.

This was dinner last night & I must say, it turned out a whole lot better than I expected it to. I made the grapefruit, walnut & feta cheese salad & the herbed corn muffins as well, the entire meal was delicious!! The only modification I made was to cook my chicken on the outdoor gas grill. Yummy, cant say enough good things

The chile verde is delicious (had left overs that I used with other meals). Served with brown rice and black beans and a salad.

Easy weeknight dish. I served it with potatoes with smoked paprika salt and a salad. Due to schedules, I made the sauce early and re-heated it and it did not loose any flavor. A keeper!

I made this just as the recipe stated and thought it was a decent recipe. Good, but nothing to write home about. I have made other "verde" recipes from Cooking Light that have been better. I won't make it again. PS: It drives me crazy when people, like Kitkatkaitebear, write reviews for recipes that they totally change. Tomatillos and tomatoes make for a very different recipe as do the addition of salad dressing mix. It's fine to experiment, but you can't change the main ingredients in a recipe and then say its great! :)

Quick, easy and tasty - make the verde while the chicken grills and this comes together in a snap. I chopped all but the onions in a mini-food processor and left the "chunks" as they were in the skillet; I didn't think they needed to be smoothed out further after cook time. While I did like the dish, I wasn't blown away by the flavors. It was good, but not memorable so it's not a keeper for us. However, if you are looking for a mild mexican flair with easy weeknight possibilities, this recipe is a good start.

It was flavorful but not to spicey. I could not find 8 ounces tomatillos at my local store. I used Cherry Tomatoes and cut them into 4's. I sprinkled a small amount of cheese on top to give a little more flavor since I ommited the salt. I try not to use salt on anything. I used garlic and herb salad dressing mix dry on my chicken for seasoning and cooked with the lime wedges. We also used the left over sauce on our scrambled eggs in the morning. Highly recomend trying this recipe. Looks hard to make the sauce but really that is the hardest part and after you make it once it is easy.