Mexican · Dinner
Skillet Chicken in Green Sauce (High-Protein)
Boneless chicken thigh seared and simmered in a bright green sauce of blended tomatillos, poblano, cilantro, and chicken stock, finished with shredded chicken breast, black beans, cotija cheese, and Greek yogurt. Served over white rice with lime wedges and extra cilantro.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
564Calories
58.2gProtein
20.3gFat
36.1gCarbs
6.2gSugar
7.8gFiber
742mgSodium
194mgChol
6.8gSat Fat
1274mgPotassium
265mgCalcium
3.8mgIron
0.8mcgVitamin B12
35mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Roughly chop the tomatillos, poblano, onion, and garlic. Set aside with cilantro leaves.
2
Heat the boiling water in a small pot over high heat and boil the tomatillos, poblano, onion, and garlic for 6 minutes until soft and the tomatillos turn dull olive green.
3
Drain the vegetables and transfer to a blender with the cilantro and chicken stock; blitz for 30 seconds until the sauce is smooth and bright green.
4
Heat the olive oil in a skillet over medium-high heat and sear the chicken thigh chunks for 5 minutes, turning once, until golden on both sides and cooked through.
5
Simmer the sauce with the seared chicken thigh, cumin, and salt over medium-low heat for 2 minutes; stir in the shredded chicken breast and black beans and simmer for 2 more minutes.
6
Plate
Spoon the rice into a shallow bowl, top with the chicken and sauce, and finish with cotija, Greek yogurt, cilantro, and a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g boneless skinless chicken thigh, cut into large chunks
- 5 oz140g cooked shredded chicken breast
- 7 oz200g tomatillos
- 22 small poblano pepper
- 11 white onion
- 4 cloves4 cloves garlic
- 1/2 cup20g cilantro leaves, plus extra to finish
- 2/3 cup160ml chicken stock
- 3.6 oz100g cooked black beans
- 2 tbsp2 tbsp olive oil
- 2 oz56g cotija cheese, crumbled
- 4 tbsp60g plain Greek yogurt
- 1 cup190g cooked white rice
- 11 lime, cut into wedges
- 1/2 tsp1/2 tsp ground cumin
- salt, to taste
