Mexican · Dinner
Shredded Chicken Bowl with Green Sauce (Dairy-Free)
Poached shredded chicken breast tossed in blended tomatillo-serrano green sauce, served over lime rice and black beans with avocado, cabbage, and cilantro. Finished with cashew-based crema for brightness, tang, and creaminess without dairy.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
595Calories
54.1gProtein
22.2gFat
48.4gCarbs
6.7gSugar
14gFiber
867mgSodium
146mgChol
3.8gSat Fat
1672mgPotassium
133mgCalcium
5.7mgIron
0.4mcgVitamin B12
37mgVitamin C
gluten-free
protein-rich
high-fiber
dairy-free
Instructions
1
Prep
Husk and rinse tomatillos, stem the serrano chili, peel garlic, roughly chop onion, and measure cilantro, cabbage, and avocado.
2
Poach the chicken breast in simmering chicken stock over medium heat for 12-15 minutes until opaque and reaching 165°F.
3
Simmer tomatillos, serrano, garlic, and onion with water over medium heat 8-10 minutes until dull olive and soft.
4
Drain the tomatillo mixture and blend with cilantro, lime juice, and salt on high 30-45 seconds until smooth.
5
Shred warm chicken using two forks, toss with cumin and olive oil in a skillet over medium heat 1-2 minutes.
6
Pour green sauce over chicken, simmer over medium-low heat 3-4 minutes until sauce thickens and coats the meat.
7
Plate
Spoon rice and beans into bowl, top with sauced chicken, arrange avocado and cabbage, drizzle cashew crema, scatter cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 300g300g tomatillo, about 4-5 medium
- 22 serrano chili
- 4 cloves4 cloves garlic
- 11 small onion
- 60g60g cilantro leaves, plus extra for garnish
- 2 tbsp30ml lime juice
- 190g190g cooked black beans
- 190g190g cooked white rice
- 120g120g avocado, about 1/4 medium
- 60g120ml cabbage
- 60g60g raw cashews, soaked and blended with water
- 240ml240ml chicken stock
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp ground cumin
