Protein Upgrade | Mexican ORGANIC Chicken Breasts
with Tomatillo Pan Sauce & Cotija
Cooking time
20 minutes
Servings
2/4
Calories
460 /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 organic chicken. Take care of your veggie intake (and avoid carbs) with green beans and grated Cotija.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 400g Green beans (or string peas)
- 15ml Minced garlic
- 225g Tomatillos
- 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
24 g
Saturated Fat
10 g
Sodium
1140 mg
Total Carb
27 g
Sugars
12 g
Protein
38 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
