Ingredients

• 2 tbsp olive oil
• 4 boneless skinless chicken breasts
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1/2 jalapeno pepper, minced (optional)
• 1 cup chicken broth
• 1 cup prepared salsa verde
• 1 lime, juice
• Salt and pepper to taste

Preparation

Season chicken breasts with salt and pepper.
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Place chicken breasts in skillet and cook for approximately 5 minutes or until the chicken releases easily from the pan. Turn chicken and cook it for an additional 5 minutes. Transfer chicken to a plate.
In the same skillet, heat another tablespoon of oil. Add onions and cook for 3 to 4 minutes. Add garlic and cook until they become fragrant, about 30 seconds. Add chicken broth and salsa verde. Bring mixture to a boil. Return chicken to the pan. Cover, reduce heat to medium-low and allow chicken to simmer for an additional 10 minutes or until it has reached at least 165°F on a meat thermometer. Finish with fresh lime juice.
Serve chicken over rice topped with pan sauce. Refrigerate for up to 3 days or freeze for 3 months.