- 4 boneless, skinless chicken breasts - Juice of 2 limes - 1 tablespoon olive oil - Freshly ground black pepper, to taste - 1 cup fresh cilantro leaves - 2 cloves garlic, minced - 1 jalapeño, seeded and chopped - 1/4 cup unsalted pumpkin seeds (pepitas) - 1/4 cup water

1. In a bowl, marinate the chicken breasts with lime juice, olive oil, and black pepper. Let it sit for at least 10 minutes. 2. Preheat a grill or grill pan over medium-high heat. 3. Grill the chicken breasts for about 6 minutes on each side or until fully cooked and have nice grill marks. 4. While the chicken is grilling, prepare the salsa verde by blending cilantro leaves, garlic, jalapeño, pumpkin seeds, and water until smooth. 5. Once the chicken is done, let it rest for a few minutes before slicing. 6. Serve the grilled chicken with a generous drizzle of salsa verde.