It's a running joke in my home that when dinner rolls around, more often than not, chicken is on the menu. When my daughter asks, "What's for dinner?" and my text pings back with "chicken," I can almost see the obligatory eye roll. This universal sentiment was perfectly captured in an Instagram video I came across—a young boy, while taking out the trash and probably forgetting the family home security camera was recording, was caught muttering, "We have chicken every day; it's healthy for you; I don't want no freakin' chicken," a line that still makes me laugh.  

 We loop chicken into our meals frequently for good reason. It's a lean protein that's adaptable and easy to prepare, fitting into a wide range of dietary needs. This recipe takes the humble chicken breast and dresses it up with a vibrant salsa packed with the goodness of tomatillos, rich in fibre and jalapeños, bursting with antioxidants.

Including lemon in the salsa is deliberate; it's not only for its zesty flavour but also for the vitamin C boost it provides. And the spices that coat the chicken aren't just for show; they each bring their own set of health benefits. For instance, cumin is good for digestion, and cinnamon helps regulate blood sugar levels.

So, grab your aprons and let's get cooking! 

Grilled Chicken with Roasted Green Salsa

(Serves 4)

Chicken Marinade Ingredients

• 8 boneless, skinless chicken breasts (I like to have leftovers for lunch)
• ½ cup olive oil
• ½ cup lemon juice
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 2 tsp oregano
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp sea salt
• ½ tsp ground pepper
• ¼ tsp cinnamon

Salsa Ingredients:

• 8 tomatillos, husked and rinsed
• 1 large Spanish onion, quartered
• 4 jalapeños
• 6 cloves of garlic, unpeeled
• 1 large lemon, cleaned, seeded, ends removed, quartered
• Olive oil for drizzling
• A handful of fresh cilantro, stems included

Directions:

1. Prepare the Marinade and Chicken:

• Pound the chicken breasts to an even thickness.
• In a bowl, combine olive oil, lemon juice, smoked paprika, chili powder, oregano, cumin, coriander, cinnamon, sea salt, and ground pepper.
• Add chicken to a resealable bag or a container with a lid and pour in the marinade. Ensure chicken is well-coated.
• Refrigerate and marinate for at least 2 hours or overnight.

2. Make the Roasted Green Salsa

• Preheat the oven to 425°F.
• Place tomatillos, onion quarters, jalapeños, and whole garlic cloves on a baking tray lined with parchment paper.
• Drizzle with olive oil to lightly coat the vegetables and roast for 20 minutes, turning halfway through, until vegetables are charred.
• Let cool, then squeeze the garlic out of its skin and remove seeds from jalapeños.
• Place roasted vegetables and cilantro in a food processor and blend until combined.

3. Grill the Chicken:

• Preheat the grill to medium heat.
• Remove the chicken from the marinade and grill for 5-7 minutes on each side or until the internal temperature reaches 165°F.
• Allow chicken to rest for a few minutes before serving.

4. Serve:

• Serve the grilled chicken topped with the Roasted Green Salsa.

By the way, this roasted green salsa isn't just for chicken—it pairs wonderfully with fish, especially salmon, and it also makes a fantastic dip for tortilla chips. So get creative, and let this salsa brighten up more than just your chicken dinners.

It's amazing how a few tweaks to a recipe can transform your typical chicken dinner into something to anticipate. I'm eager to hear from you—have you tried sprucing up your chicken dishes lately? Share your experience with this recipe or your own chicken innovations in the comments. Let's talk about nourishing our bodies, enjoying our meals, and keeping things interesting in the kitchen. Because really, isn't that what it's all about?