Grilled Chicken with Green Salsa



  • 1 ½2 lbs O Organics chicken breast tenders
  • 1 tsp kosher salt + more for salsa
  • 1/4 tsp black pepper freshly ground
  • 3 TBS O Organics olive oil and more
  • 1/4 tsp black pepper freshly ground
  • 1/2 tbs ground onion powder
  • 1/2 tbs ground garlic powder
  • 3 cloves O Organics garlic
  • 2 medium-size green tomatoes
  • 35 jalapenos remove seeds
  • 1 bunch fresh cilantro
  • 1/2 brunch french parsley
  • Juice from ½ fresh lime
  • 1 tbs fish sauce optional
  • 1 cup O Organics diced tomato (no salt added), discard liquid
  • 1 cup roasted corn kernels


  1. If using wooden skewers, soak in water for at least 15 minutes before cooking.
  2. Coat the chicken with 2 TBS of olive oil and season with 1 tsp. of salt, pepper, onion powder, garlic powder.
  3. Preheat a char-grill pan over medium heat. Thread the chicken onto skewers. Cook the skewers, in batches, for 4-5 minutes each side or until cooked through.
  4. Using a food processor, combine 1 TBS of olive oil, garlic, green tomatoes, jalapenos, cilantro, parsley, lime, and fish sauce, and process until finely chopped. Adjust seasoning with olive oil, salt and peppers.
  5. Serve the chicken with green salsa, corn, and diced tomatoes.