Mexican · Dinner
Chicken in Pumpkin Seed Sauce (High-Protein)
Chicken thigh simmered in a toasted pumpkin seed and tomatillo sauce with charred poblano, garlic, and cilantro. The mole verde is tangy, nutty, and mildly earthy, finished with pan-seared shrimp for protein boost and served over black beans and lettuce.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
548Calories
61.3gProtein
22.8gFat
24.1gCarbs
4.3gSugar
9.4gFiber
1450mgSodium
364mgChol
4.9gSat Fat
1380mgPotassium
150mgCalcium
5.8mgIron
1.9mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Trim the chicken thigh, cut into 2-inch chunks, and pat dry along with the shrimp; set both aside.
2
Char
Place tomatillos, poblano, unpeeled garlic, and onion on a dry skillet over medium-high heat; char 8–10 minutes, turning occasionally, until blackened.
3
Toast
Add pumpkin seeds to the same skillet over medium heat; toast 2–3 minutes, stirring constantly, until golden, then cool on a plate.
4
Blitz
Peel the charred garlic, then blend it with tomatillos, poblano, onion, toasted pumpkin seeds, cilantro, and stock until smooth.
5
Sear
Heat oil in a pot over medium-high; sear chicken 4–5 minutes, turning once, until golden. Pour in blended sauce, add salt and cumin, and simmer 12–15 minutes over medium-low until thick and chicken is opaque.
6
Sear
Push chicken to the side, add shrimp, and cook 2–3 minutes per side over medium heat until pink and curled.
7
Simmer
Stir in black beans and warm through 2 minutes over low heat.
8
Plate
Arrange lettuce leaves on a plate, spoon chicken, shrimp, sauce, and beans over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless skinless chicken thigh, trimmed
- 6 oz170g raw shrimp, peeled and deveined
- 2/3 cup90g raw pumpkin seeds
- 7 oz100g, about 2 medium tomatillos, husked
- 11 poblano pepper
- 4 cloves4 cloves garlic, unpeeled
- 4 tbsp40g white onion
- 1/2 cup20g fresh cilantro leaves, packed
- 44 large romaine or butter lettuce leaves
- 1 cup240ml chicken stock
- 2/3 cup120g cooked black beans
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp ground cumin
