4 5–6-ounce skinless, boneless chicken breasts
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cups low-salt chicken broth
1 pound tomatillos, cut into 1-inch pieces, or 1 1/2 cups salsa verde
1 medium onion, thinly sliced
2 medium garlic cloves, crushed
1 small jalapeño, with seeds, thinly sliced
Juice of 1 lime
Brown rice or corn tortillas
Thinly sliced radish
Fresh cilantro leaves
Lime wedges