Salsa Verde Chicken
Gluten free & dairy free
  • 2/3cup Pumpkin seedsshelled
  • 1tsp cumin seeds
  • 1 shallot
  • 1cup fresh cilantro
  • 1 serrano or jalapeno pepperdiced
  • 2 garlic cloveschopped
  • 2cups spinach
  • 6 fresh or canned tomatilloshusked (see tip)
  • Juice of 1/2 lime
  • 1tsp dried oregano
  • 1/4tsp salt
  • 2tsp grapeseed oil or sunflower oil
  • 1 1/4lbs boneless, skinless chicken thighs
  • 2cups sodium-free chicken or vegetable broth
  • 2cups cooked brown rice
  • 1 avocadodiced
  1. In large skillet over medium heat, toast pumpkin and cumin seeds until pumpkin seeds are golden and puffed, about 2 minutes. Remove to bowl of food processor to cool down. Grind seeds to the texture of coarse sand. Add shallot, cilantro, serrano or jalapeno pepper, garlic, spinach, tomatillos, lime juice, oregano, and salt to container; process until smooth.
  2. Heat oil in skillet over medium-high. Add chicken and sear for 2 minutes on both sides. Pour in tomatillo mixture and broth. Bring to a boil, reduce heat, and simmer until chicken is cooked through to an internal temperature of 165 F, about 15 minutes.
  3. To serve, spoon chicken and sauce over rice and scatter on avocado.
Recipe Notes

Per serving: 525 calories; 38 g protein; 27 g total fat (5 g sat. fat); 35 g total carbohydrates (4 g sugars, 8 g fiber); 312 mg sodium

No tomatillos?

Tomatillos have a papery covering or husk and look like a small green tomato. If you can’t find tomatillos in your local produce store or canned at your grocers, you can substitute with the same quantity of underripe tomatoes and add a squeeze of lime juice.