Mexican · Dinner
Shredded Chicken Bowl with Green Sauce (High-Protein)
Shredded chicken breast simmered in a tomatillo-poblano green sauce, served over lime rice with black beans, avocado and a fried egg. Finished with queso fresco and cilantro, this Mexican bowl balances tangy, herbaceous heat with creamy richness and delivers high protein with substantial fiber.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.3gProtein
24.6gFat
41.2gCarbs
4.9gSugar
10.8gFiber
780mgSodium
436mgChol
6.2gSat Fat
1450mgPotassium
210mgCalcium
5.4mgIron
1.1mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Husk and rinse tomatillos, roughly chop poblano, jalapeno, garlic and onion, and gather the chicken breast.
2
Poach
Combine chicken, tomatillos, poblano, jalapeno, garlic and onion in a saucepan, cover with chicken stock, simmer over medium heat for 15 minutes until chicken reaches 165°F internally.
3
Blitz
Transfer poached vegetables to a blender with cilantro, cumin and half the poaching liquid. Pulse until smooth and pale green, about 30 seconds.
4
Shred
Pull chicken into shreds using two forks, return to pan with green sauce, simmer over medium-low heat for 5 minutes until sauce thickens and darkens slightly.
5
Fry
Heat olive oil in a nonstick pan over medium heat, fry egg 2 to 3 minutes until white sets and yolk edge firms, keeping yolk runny.
6
Plate
Spoon rice into a bowl, top with black beans, shredded chicken, avocado, fried egg, cotija and cilantro. Drizzle with lime juice and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast, boneless skinless
- 66 medium tomatillos, husked (about 5.3 oz/150g)
- 11 poblano pepper
- 22 jalapeno
- 4 cloves4 cloves garlic
- 11 small onion
- 1/2 cup20g cilantro leaves, plus extra for garnish
- 1 cup240ml chicken stock
- 2/3 cup120g canned black beans
- 2/3 cup130g cooked white rice
- 22 large eggs
- 11 avocado
- 2 tbsp30g cotija or queso fresco
- 2 tsp2 tsp olive oil
- 11 lime, juiced plus wedge to serve
- 1/2 tsp1/2 tsp ground cumin
- salt, to taste
