Mexican · Dinner
Skillet Chicken in Green Sauce (Low-Calorie)
A single-serving skillet of seared chicken breast simmered in a tangy tomatillo and poblano salsa verde, brightened with lime, cilantro and a touch of light sour cream instead of heavy cream. Lower in fat and calories than the traditional version while keeping the tart, herbal, chile-forward flavor profile intact. Served with lime wedges.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
365Calories
47.2gProtein
13.9gFat
13.8gCarbs
5.8gSugar
3.6gFiber
410mgSodium
153mgChol
3.9gSat Fat
1150mgPotassium
95mgCalcium
2.4mgIron
0.5mcgVitamin B12
58mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the chicken breast dry and season both sides lightly with salt and black pepper.
2
Char
Broil the tomatillo, poblano, garlic, onion quarters, and jalapeño on high heat for 8 minutes, turning once, until tomatillo skins blister and poblano chars.
3
Blitz
Transfer charred vegetables to a blender with cilantro and chicken stock; blitz on high for 30 seconds until smooth and bright green.
4
Sear
Heat olive oil in a small skillet over medium-high heat and sear the chicken breast 3 minutes per side until golden and cooked through to 165°F.
5
Simmer
Pour green sauce over the chicken, reduce heat to medium-low, cover and simmer 10 minutes until chicken is tender and sauce coats the chicken.
6
Finish
Remove from heat, stir in light sour cream and ground cumin until the sauce turns pale jade and glossy.
7
Plate
Slice the chicken, spoon green sauce over the top, scatter cilantro leaves, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast, trimmed and halved horizontally
- 200g200g tomatillo, about 3 medium
- 22 small poblano pepper
- 4 cloves4 cloves garlic
- 11 onion
- 1/2 cup20g cilantro leaves, plus extra for garnish
- 11 jalapeno, stemmed
- 4 tsp4 tsp olive oil
- 1/2 cup120ml chicken stock, low sodium
- 4 tbsp60g light sour cream
- 11 lime, cut into wedges
- 1/2 tsp1/2 tsp ground cumin
- salt, to taste
- black pepper, to taste
