fbpx

Prepared With

Breast-Filets

Chicken with Quick Chile Verde

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
8 ounces tomatillos, coarsely chopped (about 3)
1 large jalapeño pepper, seeded and chopped
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
Grapefruit, Walnut, and Feta Salad
Herbed Corn Muffins
Rosemary-Garlic Roasted Potatoes
Snap Pea and Radish Sauté

Method

Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; cook 6 minutes on each side or until done.
While chicken cooks, heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, onion, and next 5 ingredients (through jalapeño); cook 8 minutes or until vegetables are tender, stirring occasionally.
Place tomatillo mixture in a blender; add lime juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Pulse 10 times or until a chunky salsa forms. Spoon tomatillo mixture over chicken; sprinkle with cilantro.

Can't find this product at your store?

Featured Product Recipes

Halal Cart Bowls

Loaded Waffles with Chicken Nuggets and Creamy, Spicy Sauce

Shawarma Chicken Pita Pockets

Chicken Quesadilla Recipe

Chicken Tikka

Spicy Popcorn Chicken

Previous
Next