Tangy-Tomatillo-Chicken-700x500-6
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Nutrition Facts
Tangy Tomatillo Chicken
Amount per Serving
Calories
273
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
109
mg
36
%
Sodium
 
517
mg
22
%
Potassium
 
898
mg
26
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
39
g
78
%
Vitamin A
 
308
IU
6
%
Vitamin C
 
17
mg
21
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Tangy Tomatillo Chicken

Servings: 4 servings

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs or breasts cut into 2-inch pieces
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 2 tablespoons garlic minced
  • 1/2 cup yellow onions diced
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 6 tomatillos medium-sized, husks removed and chopped
  • 1 cup low-sodium chicken stock
  • 1 lime cooked

Instructions

  • Season chicken with salt.
  • Preheat Dutch oven or large deep-sided skillet to medium-high heat.
  • Add olive oil; brown chicken on both sides.
  • Remove chicken from pan; reduce heat to medium.
  • Add garlic and onions; sauté for 3-5 minutes until translucent.
  • Add chili powder, paprika, cumin and onion powder; cook until aromatic, 2-3 minutes.
  • Add tomatillos, chicken stock and chicken.
  • Reduce to a simmer; cover and cook until chicken is tender, about 45 minutes.
  • Remove lid; reduce sauce in half over medium heat, stirring occasionally.
  • Serve with brown rice; garnish with cilantro and a lime wedge.
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Category: poultry, dairy-free, gluten-free, entrees