Smartphone Salsa Verde Chicken with Citrus

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, tangy chicken dish inspired by Puerto Rican flavors, combining fresh tomatillos and citrus for a lively salsa verde sauce. This Latin American-inspired chicken recipe (gluten free), ready in about 40 minutes, blends boneless skinless chicken breasts, tomatillos, fresh cilantro into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
8 medium, husked and rinsed tomatillos
1/2 cup, chopped fresh cilantro
1 small, seeded and chopped jalapeño pepper
3 tbsp fresh lime juice
2 tbsp fresh orange juice
3, minced garlic cloves
3 tbsp olive oil
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Place 8 medium husked tomatillos on a baking sheet and roast for 15 minutes until they are soft and lightly browned.
Step 2: While tomatillos roast, season 4 boneless skinless chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3 minutes per side until golden brown.
Step 4: Transfer the skillet to the oven and roast the chicken for 10 minutes until cooked through (internal temperature 165°F).
Step 5: Meanwhile, blend the roasted tomatillos with 1/2 cup chopped fresh cilantro, 1 minced jalapeño (seeded), 3 minced garlic cloves, 3 tbsp fresh lime juice, 2 tbsp fresh orange juice, and 1 tbsp olive oil until smooth.
Step 6: Remove chicken from the oven and spoon the salsa verde generously over each breast. Serve immediately with extra cilantro for garnish.