A SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 81.
GRILLED CHICKEN WITH TOMATILLO-JALAPEÑO SALSA
Makes 4 servings
Salsa:
1 tablespoon plus 2 teaspoons vegetable oil, divided
5 large tomatillos (about ¾ pound), cut into ½-inch-thick slices
2 white onions, sliced ½ inch thick
2 Fresno peppers, halved lengthwise and seeded
1 small jalapeño, halved lengthwise and seeded
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
¼ teaspoon kosher salt
Chicken:
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1¾ pounds)
1 teaspoon kosher salt
½ teaspoon ground black pepper
Grilled tortillas and fresh cilantro, to serve
For salsa: Brush a grill pan
