Chicken with Salsa Verde

Name: Chicken with Salsa Verde
Cuisine: Mexican
Ingredients: 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