Prepared With

Thin sliced halal chicken breast in Crescent Foods packaging

Chicken with Quick Chile Verde


4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
8 ounces tomatillos, coarsely chopped (about 3)
1 large jalapeño pepper, seeded and chopped
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro


  1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  2. Add chicken to pan; cook 6 minutes on each side or until done.
  3. While chicken cooks heat a small saucepan over medium heat. Add oil to pan; swirl to coat.
  4. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, onion, and the next 5 ingredients (through jalapeño); cook 8 minutes or until vegetables are tender, stirring occasionally.
  5. 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).
  6. Pulse 10 times or until a chunky salsa form.
  7. Spoon tomatillo mixture over chicken; sprinkle with cilantro.

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