Mexican · Dinner
Skillet Chicken in Green Sauce (GLP-1)
Boneless chicken breast simmered in a blended green sauce of tomatillo, poblano, and cilantro with white beans folded in for fibre and protein. Onion and garlic build the base, lime brightens the finish, and crumbled cotija cheese tops the skillet.
$4
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
381Calories
39.1gProtein
13.3gFat
22gCarbs
5.7gSugar
7.2gFiber
598mgSodium
104mgChol
3gSat Fat
1012mgPotassium
182mgCalcium
3.5mgIron
0.4mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Cut the chicken into bite-sized pieces; chop the poblano and onion; mince the garlic; chop the cilantro.
2
Blitz
In a blender, combine canned tomatoes, poblano, half the onion, half the garlic, and half the cilantro; blend until smooth.
3
Sauté
Heat olive oil in a skillet over medium heat. Add remaining onion and garlic; cook 2–3 minutes until softened and translucent.
4
Sear
Add chicken to the skillet and cook over medium-high heat 4–5 minutes, turning occasionally, until opaque and lightly golden.
5
Simmer
Pour blended sauce and stock into the skillet, stir in cumin, and simmer over medium-low heat 8–10 minutes until chicken is cooked through.
6
Finish
Fold in cannellini beans and lime juice; warm over low heat 2 minutes until beans are heated through.
7
Plate
Spoon chicken and sauce onto a plate; scatter cotija cheese and cilantro over the top; season with salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken breast
- 1 cup240ml canned tomatoes (used as green-sauce base with chiles, blended)
- 22 poblano pepper
- 11 onion
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp cilantro, plus extra for garnish
- 2/3 cup120g cannellini beans, cooked and drained
- 4 tsp4 tsp olive oil
- 1/2 cup120ml chicken stock
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp cotija cheese
- 1/2 tsp1/2 tsp cumin
