Mexican · Dinner
Shredded Chicken Bowl with Green Sauce
Poached chicken breast, hand-shredded and warmed through a blended salsa verde of tomatillo, roasted jalapeño, garlic, and cilantro. Served over white rice with black beans, avocado, and a squeeze of lime. Bright, tangy, mildly spiced, finished with crumbled cotija and scattered raw onion.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
548Calories
54.8gProtein
15.2gFat
47.3gCarbs
6.1gSugar
11.8gFiber
1120mgSodium
152mgChol
3.9gSat Fat
1580mgPotassium
180mgCalcium
4.1mgIron
0.5mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
high-fiber
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Husk and rinse the tomatillos, then halve them along with the jalapeño. Place cut-side up on a small baking sheet with unpeeled garlic cloves.
2
Char
Broil tomatillos, jalapeño, and garlic on high 6 to 8 minutes until tomatillo skins blister and blacken in spots and garlic softens.
3
Poach
Place chicken breast in a small saucepan, cover with chicken stock, and simmer over medium heat 12 to 15 minutes until chicken reaches 165F and is opaque throughout.
4
Simmer
Remove chicken to a plate, pour green sauce into the saucepan with a splash of poaching stock, and simmer over medium-low heat 4 to 5 minutes until slightly thickened.
5
Build
Shred chicken into bite-size pieces, return it to the saucepan with salt and cumin, and simmer over low heat 3 minutes until warmed through and glossy with sauce.
6
Plate
Spoon rice and beans into a bowl, top with shredded chicken in sauce, arrange avocado slices over the top, scatter cotija and diced onion, garnish with cilantro, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 7 oz100g, about 3 medium tomatillo
- 22 jalapeño
- 4 cloves4 cloves garlic
- 1/2 cup30g cilantro leaves
- 11 onion
- 4 tbsp4 tbsp onion, finely diced for garnish
- 1 cup190g cooked white rice
- 2/3 cup130g cooked black beans
- 11 avocado
- 2 tbsp28g cotija cheese
- 22 lime, cut into wedges
- 1 cup240ml chicken stock
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp cumin, ground
