So it’s really green but not that mean–maybe medium mean. By mean, I’m talking about the spicy side of it. If you want to try this dish but are sensitive to heat, I would take it down to just 1 jalapeno and replace the other 2 jalapeno peppers with tomatillos and eliminate the coriander powder in the rub. This will take the heat level down significantly. For those who like the heat…stay true to the recipe and you’ll get that kick you’re lookin’ for.
The Entire Meal (Chicken, Lettuce Wedge with Dressing & Optional Low Carb Tortilla): 513 Calories / Without Tortilla: 353 Calories
Get the Cilantro-Yogurt Lettuce Wedge Recipe HERE
Mean Green Chicken:
4 Chicken Breasts (4 ounces each)
5 Medium-sized Tomatillo Peppers
1 Onion, quartered
4 Cloves garlic, husked
3 Jalapenos, sliced in half – stem, seeds, and veins removed
1 Poblano Pepper, stem, seeds, and veins removed, roughly chopped
2 teaspoons Olive Oil
1/4 Cup Cilantro
4 Ultra Thin Pepperjack Cheese Slices (40 calories each)
2 Tablespoons Low Fat Sour Cream
1/4 teaspoon sea salt
1/4 teaspoon pepper
Spice rub for chicken:
1 teaspoon ground coriander
2 teaspoons chili powder
1/4 teaspoon sea salt
Pinch of black pepper
Lime Wedges (1 lime)
Directions:
Preheat oven to 400 degrees.
In a bowl, toss the husked and cleaned tomatillos, jalapeno, poblano, garlic, and quartered onion with the 2 teaspoons olive oil, sea salt, and pepper.
Place on baking sheet and roast in 400-degree oven for 17-19 minutes. Remove from oven and allow to cool.
Put roasted veggies in food processor with 1/4 cup cilantro until blended.
Heat a cast iron skillet over medium heat and spray with cooking spray. Season chicken with sea salt, pepper, chili powder, and coriander. Sear on one side for about 2-2-1/2 minutes. Flip chicken and turn off heat.
Add the roasted pepper mixture on top of chicken in skillet and slide skillet into preheated 400 degree oven and bake for 19-22 minutes (until internal temperature of chicken breast is 170 degrees).
Pull out skillet and place 1 slice Pepperjack cheese on each chicken breast and place back in the oven for an additional 2 minutes so cheese can melt.
Squeeze lime wedges and spoon 1/2 Tablespoon sour cream on each chicken breast.
Servings: 4 * Calories Per Serving: 332 * Fat: 15.5 g * Carb: 10.6 g * Fiber: 2.9 g * Protein: 36.6 g * Sugar: 2.5 g * Sodium: 422 mg * Cholesterol: 114 mg
*Optional, serve with low carb tortilla (80 calories or less) on the side*
