This recipe called for the grilled chicken to be marinaded and then you just make the salsa as an addition. I chose this because I already had some pine nuts left over from when I made pesto.
2 T. olive oil
You (or your hubs!) will grill this chicken when you are ready to eat.
For the salsa, you need:
4 whole tomatillos
1 bell pepper (any color, I chose green)
1 fresh jalapeno
2 T. pine nuts
2 T. lime juice (or lemon)
1 tsp. sea salt
I am HORRIBLE at gardening, but my cilantro was the most productive in my attempt to grow something outside my kitchen window. I can't tell you how excited I was to use this!
Chop up your cilantro and add it to your diced tomatillos.
Mark and I absolutely cleaned our plates on this one. I just kept trying to get bites that included rice, chicken, and salsa together. The flavors went so well together!
When we finish eating, I always ask Mark, "Repeat?" He lets me know if it's worth keeping the recipe or not for another time.
This is definitely a "repeat" in our house.