Gluten-Free Baked Mexican Salsa Verde



With this gluten-free recipe for baked chicken covered in a zesty homemade tomatillo salsa verde, you can enjoy the bright flavors of Mexico. Perfect for a healthy and tasty meal!

Ingredients:
  • 1 lb tomatillos, husked and rinsed
  • 2-3 jalapeo peppers, stemmed adjust to taste
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh cilantro leaves
  • 1 lime, juiced
  • Salt, to taste
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • Optional toppings: diced avocado, chopped cilantro, lime wedges

Instructions:

Preheat the oven to 400F 200C

In a baking dish, combine tomatillos, jalapeos, onion, garlic, cilantro, lime juice, and salt

Roast in the preheated oven for 20-25 minutes or until tomatillos are soft and slightly browned

Remove from the oven and let cool slightly

Transfer the roasted vegetables to a blender or food processor and blend until smooth

Set aside

While the salsa verde is roasting, prepare the chicken

In a bowl, toss chicken pieces with olive oil, cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper until evenly coated

Spread the seasoned chicken out on a baking sheet lined with parchment paper

Bake in the preheated oven for 15-20 minutes or until chicken is cooked through and slightly browned

Serve the baked chicken with the homemade tomatillo salsa verde

Garnish with optional toppings like diced avocado, chopped cilantro, and lime wedges

Enjoy!


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