Roasted Tomatillo Chicken

For the chicken:

• 4 chicken breasts or 6 chicken thighs
• 1 Tbsp olive oil
• Salt & pepper
• ½ tsp garlic powder

Roasted tomatillo sauce:

• 6–8 tomatillos, husked and washed
• ½ purple onion
• 1 jalapeño
• 2 garlic cloves
• ½ cup cilantro
• Juice of 1 lime
• ½ tsp salt
• 1 Tbsp olive oil

1. Cut the tomatillos and onion into chunks. Place them with the jalapeño and garlic on a baking sheet and drizzle lightly with olive oil.
2. Broil 5–8 minutes, turning once, until softened with some charred spots.
3. Blend the roasted vegetables with the cilantro, lime juice and salt until mostly smooth.
4. Season the chicken with salt, pepper and garlic powder. Sear in a skillet until browned and cooked through to 165°F.
5. Spoon the warm roasted tomatillo sauce generously over the chicken.