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6 boneless skinless chicken breasts
salt and fresh ground pepper, to taste
1 jar (16-ounces) Salsa Verde (I use Herdez Salsa Verde)
1 can (14.5-ounces) chopped tomatoes
1/2 tablespoon (or to taste) ground cumin
1/2 tablespoon (or to taste) chili powder
1 onion, diced, for garnish
chopped parsley or cilantro, for garnish
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