Mexican Chicken Breasts
with Tomatillo Pan Sauce & Cotija Cheese
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
Green ingredients get this nutrition-conscious Mexican supper rolling. Cooked tomatillos, a form of ground cherries, are wonderfully smoky and acidic spooned over chili-lime seasoned chicken. Take care of your veggie intake (and avoid carbs) with green beans and grated Cotija.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 400g Green beans (or string peas)
- 225g Tomatillos
- 15ml Minced garlic
- 30ml Vegetable demi-glace
- 60g Cotija cheese (contains lipase)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
25 g
Saturated Fat
10 g
Sodium
1100 mg
Total Carb
27 g
Sugars
13 g
Protein
49 g
Fibre
9 g
Preparation
Cook the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ⅔ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, remove the stem ends of the green beans.
- Remove the husks from the tomatillos; small-dice.
Roast the green beans
- On a lined sheet pan, toss the green beans with ½ the garlic, ½ the cheese, the remaining spices and S&P.
- Roast, 6 to 8 min., until crisp-tender.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomatillos and sauté, scraping up any browned bits, 2 to 3 min. (3 to 5 min. for 4 portions), until softened; season with S&P.
- Add the demi-glace and ¼ cup water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min. (3 to 5 min. for 4 portions), until thickened.
- Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the chicken (slice beforehand if desired) and green beans between your plates.
- Spoon the sauce over the chicken.
- Garnish with the remaining cheese. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
