INGREDIENTS

• 1 pound fresh tomatillos, husks and stems removed, rinsed well and dried
• 1/2 small onion, chopped
• 1 jalapeño chile, stemmed, halved, and seeded
• 1 garlic clove, peeled
• 1 teaspoon vegetable oil
• 3/4 cup fresh cilantro leaves plus 1/4 cup chopped
• 1/4 cup chicken broth
• 1 tablespoon lime juice
• Salt and pepper
• 1 pound boneless, skinless chicken breasts, trimmed
• Radishes, sliced thin
• 4 ounces queso fresco, crumbled (1 cup)

INSTRUCTIONS

1. Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss tomatillos, onion, jalapeño, and garlic with oil and spread over prepared sheet. Broil, shaking sheet occasionally, until vegetables are well charred, 10 to 12 minutes.
2. Transfer broiled vegetables to food processor and let cool slightly. Add cilantro, broth, lime juice, and 1/4 teaspoon salt and pulse until coarsely chopped, about 7 pulses. Transfer to 10-inch nonstick skillet, season with salt to taste, and bring to simmer.
3. Nestle chicken into sauce. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes, flipping halfway through cooking.
4. Transfer chicken to carving board and let cool slightly. Using 2 forks, shred chicken into small pieces. Toss chicken with sauce left in pan and season with salt and pepper to taste.
5. Garnish with radishes, queso fresco, and cilantro.