Why You’ll Love This Recipe

I love this recipe because it’s fast, healthy, and layered with flavor. The roasted poblano, jalapeno, tomatillos, and garlic blend into a tangy, smoky base, while the avocado adds richness that feels decadent without being heavy. I also appreciate that the dish pairs beautifully with rice and a simple salad, making it a complete and satisfying meal with little effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 very small onion, peeled and quartered (I used 1/3 of a large)
1 jalapeno, stemmed, seeded, and halved
1 poblano pepper, stemmed, seeded, and quartered
2 medium or 3 small tomatillos, husked, cored, and quartered
1 clove garlic, peeled
1-2 Tbsp. Canola oil, divided
1 avocado, peeled
1 Tbsp. cilantro (or more)
2 Tbsp. lime juice (about 1 lime)
1/4 cup half and half
4 small chicken breasts/chicken breast halves (about 5 oz. each)

For garnish:
1 can black beans, drained and rinsed
a proportionate amount of frozen corn, slightly thawed
1 or 2 tomatoes, chopped
as much chopped cilantro as you like

Directions

1. I preheat the broiler (or grill). I place the onion, jalapeno, poblano, tomatillos, and garlic on a broiler-safe pan, drizzle them with about 2 teaspoons of canola oil, and broil for a few minutes until softened and lightly charred.

2. I transfer the roasted vegetables to a food processor and let them cool slightly.

3. I add the avocado, cilantro, and lime juice to the food processor and blend until smooth. I stream in the half and half until the sauce reaches the consistency I prefer, then season with salt.

4. While the sauce rests, I cook the chicken. On the stove, I heat about 1 tablespoon of canola oil in a large skillet over medium heat. I season the chicken with salt, pepper, and any spices I like (I usually reach for garlic powder and onion powder), then cook for 4–5 minutes per side until cooked through.

5. If using a grill or a George Foreman-style grill, I cook the chicken for about 5–7 minutes, depending on thickness.

6. I serve the chicken topped generously with the creamy green sauce.

7. I refrigerate any leftover sauce in an airtight container for up to 2 days.

8. I like plating this with rice and a quick salad of black beans, corn, tomatoes, and cilantro.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I sometimes boost the heat by leaving some seeds in the jalapeno or adding a second one. When I want extra tang, I add more lime juice or blend in a little Greek yogurt. I also enjoy slicing the cooked chicken and tossing it directly in the sauce for a more smothered-style dish. If I’m craving smokiness, I char the vegetables over an open flame instead of using the broiler.

Storage/Reheating

I store leftover chicken separately from the sauce when possible to keep the texture best. The chicken lasts up to 3 days in the refrigerator, and the sauce up to 2 days. I reheat the chicken gently on the stovetop or in the microwave, then spoon the chilled or slightly warmed sauce over the top. I avoid heating the sauce too much so the avocado stays smooth and fresh-tasting.

FAQs

Can I make the sauce spicier?

I like adding extra jalapeno or keeping some seeds in to turn up the heat.

Can I use Greek yogurt instead of half and half?

Yes, I sometimes replace part or all of the half and half with Greek yogurt for extra tang and creaminess.

Can I roast the vegetables on the grill?

Absolutely. I often grill them for deeper char and smokier flavor.

Can I use chicken thighs?

Yes, I use boneless thighs often; they stay juicy and work beautifully with the sauce.

Can I make the sauce ahead of time?

I make it up to a day in advance, but I keep it tightly sealed to prevent browning.

Can I freeze the sauce?

I don’t freeze it because avocado can become grainy, but the chicken freezes well on its own.

What can I serve this with?

I like pairing it with cilantro lime rice, coconut jasmine rice, or a simple black bean and corn salad.

Can I make it dairy-free?

Yes, I replace the half and half with coconut milk or a dairy-free cream alternative.

How do I prevent the sauce from browning?

I add a little extra lime juice and store it in an airtight container with plastic wrap pressed directly onto the surface.

Can I bake the chicken instead?

Yes, I bake it at 400°F for about 20–25 minutes, depending on thickness.

Conclusion

I love how vibrant and flavorful this dish is, yet how quickly it comes together on a weeknight. The creamy green sauce brings brightness, richness, and freshness to simple grilled or pan-seared chicken, making it a recipe I return to again and again. Whether I serve it with rice, salad, or both, it always feels like an effortlessly delicious meal.