Zingy Salsa Verde Chicken Recipe for Fresh Weeknights - Beard and Bonnet

Ingredients

• 1 pound boneless, skinless chicken fillets
• 1 pound tomatillos
• 1 large poblano pepper (seeded and cut into 2-inch pieces)
• 1 yellow onion (peeled and quartered)
• 2 large garlic cloves (roughly chopped)
• 1 (4 oz) can diced jalapenos or green chiles
• ½ teaspoon kosher salt
• ¼ cup cilantro (chopped)
• 1 lime (juice)
• 2 tbsps olive oil
• Cooked rice
• Diced avocado
• Additional chopped cilantro
• Sliced green onions
• Tortilla chips