Categories: Dinner

Ingredients

• Canola oil
• 1 Tbsp Uncooked onion
• 1/2 small, chopped Serrano chile pepper
• 1/2 jalapeño chile pepper, seeded and chopped
• Garlic 1 clove, chopped
• Green pumpkin seeds (pepitas)
• 1 cup Tomatillo salsa (jar)
• 1 small avocado halved, pitted, peeled, and cut into chunks
• 1 Tbsp, chopped fresh Cilantro
• 1 tsp salt
• Cooking spray
• 6 Uncooked boneless skinless chicken breast
• 1 1/2 tsp. Ground cumin
• freshly ground Black pepper

Directions

1. Heat oil in medium skillet over medium-high heat. Add onion and serrano and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

2. Pulse pepitas in food processor until finely ground; transfer to small bowl. Add tomatillos and avocado to food processor and puree. Add ground pepitas, the cilantro, onion mixture, and 1/4 teaspoon salt to food processor and pulse until blended.

3. Spray stovetop grill pan with nonstick spray and set over medium-high heat. Sprinkle chicken with cumin, remaining 3/4 teaspoon salt, and the pepper. Place chicken in pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with sauce.

4. Serving size: 1 chicken breast and 1/4 cup sauce

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