For a less spicy dish, remove seeds and membrane from jalapeño.
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
4 5–6-ounce skinless, boneless chicken breasts
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cups low-salt chicken broth
1 pound tomatillos, husks removed, rinsed and cut into 1-inch pieces, or 1 1/2 cups salsa verde
1 medium onion, thinly sliced
4 medium garlic cloves, roughly chopped
1 small jalapeño, with seeds, thinly sliced
Juice of 1 lime, plus lime wedges for garnish
Grated Mexican, jack or white cheddar cheese
6 cherry tomatoes, cut into eight pieces each
1 cup Mung Beans Sprouts
1 avocado, diced
Fresh cilantro leaves
Season chicken breasts with salt and pepper on both sides. Heat oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown, 3–4 minutes per side. Transfer chicken to a serving platter, cool to touch and slice or shred.
Add the broth to the skillet and bring to a boil, scraping up browned bits. Stir in tomatillos, onion, garlic, and jalapeño.
Reduce heat to medium and simmer until tomatillos start to break down, about 10 minutes. Return chicken breasts to pan and continue to simmer until sauce is thickened and chicken is cooked through, about 10 minutes longer. Season sauce to taste with salt, pepper, and lime juice.
Just before serving heat tortillas on both sides in a skillet until slightly crispy. Assemble tacos in warm tortillas with tomatoes, cilantro, avocado, sprouts and lime wedges along side for garnish, or serve simply over a green salad.