In a small bowl, mix together the seasoning ingredients.
Pat the chicken breasts dry with a paper towel and season all sides with the seasoning mix.
In a large skillet over medium high heat, warm the olive oil.
Add the seasoned chicken breasts to the pan and cook for 2-3 minutes per side until seared (browned). Remove the chicken and rest on a plate. You're not cooking the chicken all the way through in this step.
Add the diced onion to the hot pan and cook for 1-2 minutes, or until onions start to soften.
Add the broth and salsa verde to the pan and stir well. Scrape up any browned bits from the bottom of the pan to mix into the sauce.
Return the chicken breasts to the pan. Reduce heat to a simmer and cook for 10-12 minutes, flipping the chicken halfway through (or until the chicken’s internal temperature reaches 165 degrees Fahrenheit).
Divide the shredded cheese evenly to top each chicken breast. Pour some of the warm sauce over the top of the cheese to melt.
Remove from heat, add the sliced green onions and cilantro and serve immediately with a lime wedge over rice.
A packet of taco or fajita seasoning can be substituted to all of the spices listed above.
This can be frozen, see my tips above.
This can be served with rice, over a salad, shredded in tacos etc.