Mexican Chicken Breasts
with Tomatillo Pan Sauce & Cotija
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
Green ingredients get this keto-conscious Mexican supper rolling. Tomatillos, a form of ground cherries, are wonderfully smoky and acidic when cooked down and 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)
- 225g Tomatillos
- 400g Green beans (or string peas)
- 15ml Minced garlic
- 30ml Vegetable demi-glace
- 60g Cotija cheese (contains lipase)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk
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
1170 mg
Total Carb
27 g
Sugars
12 g
Protein
49 g
Fibre
8 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!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
