- 4 boneless, skinless chicken breasts - 1 tablespoon olive oil - Juice of 1 lime - 1 teaspoon ground cumin - Freshly ground black pepper to taste - 2 tomatillos, husked and rinsed - 1 small onion, quartered - 2 cloves garlic, peeled - 1 jalapeño, seeded and chopped - Fresh cilantro for garnish

Preheat your grill to medium-high heat. In a bowl, combine olive oil, lime juice, ground cumin, and black pepper. Marinate the chicken breasts in this mixture for at least 10 minutes. While the chicken is marinating, place the tomatillos, onion, garlic, and jalapeño in a blender. Blend until smooth to create the salsa verde. Grill the chicken breasts for about 6 minutes on each side or until fully cooked. Once cooked, let the chicken rest for a few minutes before slicing. Serve the grilled chicken with a generous spoonful of salsa verde on top. Garnish with fresh cilantro.