Green Chicken & Potato Recipe

In a dry skillet over medium heat, toast the tomatillos for 3-4 minutes, turning occasionally, until they are slightly softened and fragrant.

Transfer the roasted tomatillos to a blender. Add the chopped onion, minced garlic, cilantro, jalapeño, salt, and lime juice. Blend until smooth.

Taste the salsa verde and adjust salt or lime as needed. Set aside to cool slightly while you prep the rest.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.

Toss halved potatoes with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.

Roast for 25-30 minutes, flipping once, until potatoes are golden and tender.

In a small bowl, mix cumin, chili powder, garlic powder, salt, and pepper. Toss the chicken pieces in the spice blend to coat evenly.

Heat a large skillet over medium-high heat and add olive oil. Add the seasoned chicken and cook, stirring occasionally, 6-8 minutes until browned and cooked through.

If desired, stir in 2–4 tablespoons of salsa verde to coat the chicken for extra verde flavor.

Warm the flour tortillas in a dry skillet or briefly wrap in a damp towel and microwave until pliable.

To each tortilla, add a portion of the chicken filling and a handful of roasted potatoes. Spoon on a generous amount of salsa verde.

Top with shredded cheese, a dollop of sour cream (if using), and chopped cilantro. Fold the sides in and roll into a burrito. Repeat with remaining tortillas.

Serve immediately with extra salsa verde and lime wedges on the side.