This warm, spicy dish is filled with flavor and comforting nourishment. Not only are the spices in this dish tasty, but they’re also filled with phytochemicals and antioxidants. It’s a perfectly healthy dish that can be made for dinner or lunch.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
For the verde sauce:
3 cups low-sodium, organic chicken broth
16 small tomatillos, husked
2 jalapeño peppers, seeded and halved
3 garlic cloves, peeled
1 large white onion, chopped
1 bunch cilantro (about 3 ounces)
1 teaspoon ground cumin
Juice of 2 limes
Sea salt and freshly ground black pepper, to taste
For the chicken:
2 tablespoons extra-virgin olive oil
4 (5-ounce) boneless, skinless organic chicken breasts
Sea salt and freshly ground black pepper, to taste
To make the verde sauce:
To make the chicken:
Note: Any leftover chicken can be refrigerated for up to three days in an air-tight container.
Makes 4 servings
Nutrition per serving:
Calories 272
Fat 11g
Saturated fat 2g
Cholesterol 73mg
Fiber 3g
Protein 30g
Carbohydrate 12g
Sodium 188mg
Learn more about our editorial process.
An Asian-flavored burger topped with avocado
This entrée packs plenty of flavor — and plenty of health benefits
With homemade sauce, this BBQ chicken is sure to impress
Fresh ingredients make for a perfectly tasty and healthy wrap
Your metabolism may torch 1,300 to 2,000 calories daily with no activity
A gentle touch in all the right places may help drain your sinuses
Pump up your iron intake with foods like tuna, tofu and turkey