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Chicken with Creamy Green Chile, Tomatillo, and Avocado Sauce

Aaaah, Pinterest. You slay me. You’re either a supreme time waster or a supremely useful tool. I haven’t decided- but tonight you’re a supremely useful tool. Our dinner last night was inspired by this recipe I came across on Pinterest via Elly Says Opa. It had a couple of things going for it upon reading the ingredient list.

1. A lot of the ingredients are favorites of mine.

2. We had a fair amount of them already.

3. The ingredients were almost entirely from whole foods.

In our house those things usually mean that the recipe will be a winner.

Here’s Elly’s photo

Isn’t her photography beautiful? Yum!

Here’s the recipe with all of our modifications noted and our amateur photos for your viewing pleasure :)

Chicken with Creamy Green Chile, Tomatillo, and Avocado Sauce

1 very small onion, peeled and quartered

1 jalapeno, stemmed, seeded, and halved

1 poblano pepper, stemmed, seeded, and quartered

2 medium or 3 small tomatillos, husked, cored, and quartered

1 clove garlic, peeled

1 tsp cumin

1-2 Tbsp. olive oil, divided

1 avocado, peeled

3 Tbsp. cilantro

2 Tbsp. lime juice (about 1 lime)

1/4 cup low-fat Greek yogurt*

4 small chicken breasts/chicken breast halves (about 5 oz. each)

*We used low-fat Greek yogurt as recommended by Elly which gave it the most delicious tangy taste (think sour cream) but we are trying to cut our dairy from our diets so next time I will probably use almond milk instead. This will make the sauce more runny which I’m fine with.

Directions: Preheat the broiler (or grill). Place the onion, jalapeno, poblano, tomatillos, and garlic in a broiler-safe pan. Drizzle with about 2 tsp. canola oil and broil for a few minutes, until vegetables begin to soften and char. Remove and place in a food processor; allow to cool as you cook the chicken.

Add the avocado, cilantro, and lime juice to the food processor. Process until well-combined, and then stream in the half and half until the desired consistency. Season to taste with salt. (We didn’t even add salt as the cumin gave it enough seasoning in my opinion.)

Meanwhile, cook the chicken on the grill or on a stove. To cook on the stove, place a large skillet over medium heat; add about 1 Tbsp. canola oil. Sprinkle the chicken with salt and pepper. Once the oil is hot, add the chicken and cook for 4-5 minutes per side or until cooked through.

Serve with sautéed or steamed veggies and rice or quinoa. Prepare to have your taste buds rocked :)

Photo Credit


2 Responses to “Chicken with Creamy Green Chile, Tomatillo, and Avocado Sauce”

  1. Richie

    This looks good, and it was good. I at it straight out of the pan. I am also excited because this recipe has a substantial portion of meat in it! Hooray for lean meats! : )


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