
Chicken and Green Salsa (with steamed veggies and Couscous)
3 boneless chicken breast
olive oil spray bottle
1 lb of pureed tomatillos
1 cup of chicken broth
3 cloves of garlic, chopped
3-5 tbsp of chopped fresh cilantro
1 fresh red chile, seeded and chopped
1/2 tsp ground cumin
sea salt and pepper
Directions:
Step 1: Season the chicken breast with the sea salt and pepper. Spray the pan with some olive oil and heat on medium. Cook the chicken breast for 5 minutes on both sides. Remove from the pan and set aside.
Step 2: Place the pureed tomatillos, chicken broth, garlic, cilantro, chile, and cumin in the pan and bring to a boil. Reduce the temperature and simmer on low heat. Add the chicken breast and cook both sides for 10 minutes each, spooning the sauce over the breast.
Step 3: Slice up the chicken breast and serve with the sauce spooned on top.