- 4 boneless, skinless chicken breasts - Juice of 2 limes - 1 tablespoon olive oil - Freshly ground black pepper to taste - 1 cup tomatillos, husked and chopped - 1 jalapeño, seeded and chopped - 1/4 cup fresh cilantro leaves - 2 cloves garlic, minced - 1 small onion, chopped

1. In a large bowl, combine the lime juice, olive oil, and black pepper. Add the chicken breasts and marinate for at least 15 minutes. 2. Preheat your grill or stovetop grill pan over medium-high heat. 3. Grill the chicken breasts for about 6 minutes on each side or until fully cooked and juices run clear. 4. Meanwhile, in a blender or food processor, combine the tomatillos, jalapeño, cilantro, garlic, and onion. Blend until smooth to create the salsa verde. 5. Serve the grilled chicken with a generous spoonful of salsa verde on top.