Ingredients
Scale
- 1.5 pounds Boneless, Skinless Chicken Breasts
- 1 pound Tomatillos, husked and rinsed
- 2–3 medium Green Chilies (Poblano or serrano)
- 1 medium Onion, diced
- 3–4 cloves Garlic, minced
- 4 cups Low-Sodium Chicken Broth
- 1/4 cup Fresh Cilantro, chopped (for garnish)
- 1–2 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (to taste)
- 1–2 limes, juiced
Instructions
- Prepare the tomatillos by removing their husks and rinsing them. Cut them in half and place them on a baking sheet.
- Preheat the oven to 425°F (220°C) and roast the tomatillos for 15-20 minutes until slightly charred.
- While the tomatillos roast, dice the onion and mince the garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onion for about 5 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until it is aromatic.
- Add the roasted tomatillos to the pot and cook for another 5 minutes.
- Stir in the green chilies and pour in the chicken broth. Bring the mixture to a gentle simmer.
- Season the chicken breasts with salt and pepper, then add them to the pot once it’s simmering.
- Cover the pot and simmer for 20-25 minutes until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot. Simmer for an additional 10 minutes.
- Squeeze lime juice into the pot, adjust the seasoning if needed, and serve hot, garnished with cilantro.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg