Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
29 Mins
Total Time
29 Mins
Serves 4 (serving size: 1 breast half and 1/3 cup chile verde)

Serve with Grapefruit, Walnut, and Feta Salad and Herbed Corn Muffins. Or serve with Rosemary-Garlic Roasted Potatoes and Snap Pea and Radish Sauté. If you can't find fresh tomatillos, substitute canned whole tomatillos and use less salt. Grilled lime wedges are a zesty garnish.

How to Make It

Step 1

Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; cook 6 minutes on each side or until done.

Step 2

While chicken cooks, heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, onion, and next 5 ingredients (through jalapeño); cook 8 minutes or until vegetables are tender, stirring occasionally.

Step 3

Place tomatillo mixture in a blender; add lime juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Pulse 10 times or until a chunky salsa forms. Spoon tomatillo mixture over chicken; sprinkle with cilantro.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

MMowry's Review

April 09, 2013
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! :)

Clean, delicious.

May 28, 2016
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. 

IoneTaylor's Review

February 27, 2014
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.

whiterosecute's Review

August 07, 2013

Ker4terps's Review

August 01, 2013
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!

Cholmes167's Review

June 20, 2013
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.

LauryPflaum's Review

May 07, 2013

srwfromorange's Review

April 24, 2013
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

steponme's Review

April 19, 2013
The chile verde is delicious (had left overs that I used with other meals). Served with brown rice and black beans and a salad.

MTN326's Review

April 10, 2013
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!