Salsa Verde Chicken - Delicious Living
Elevate your winter dinner with Salsa Verde Chicken—gluten-free, packed with cilantro and tomatillos, and perfect for taco night.
Ingredients
- 2/3 cup pumpkin seeds (shelled)
- 1 tsp cumin seeds
- 1 shallot
- 1 cup fresh cilantro
- 1 serrano or jalapeno pepper (diced)
- 2 garlic cloves (chopped)
- 2 cups spinach
- 6 fresh or canned tomatillos (husked (see tip))
- Juice of 1/2 lime
- 1 tsp dried oregano
- 1/4 tsp salt
- 2 tsp grapeseed oil or sunflower oil
- 1 1/4 lbs boneless, skinless chicken thighs
- 2 cups sodium-free chicken or vegetable broth
- 2 cups cooked brown rice
- 1 avocado (diced)
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