Chicken with Tomatillo Sauce
2
Points®
Total time: 34 min • Prep: 20 min • Cook: 14 min • Serves: 6 • Difficulty: Easy
Combining tart raw tomatillos with rich and creamy avocado makes this sauce easy and addictively delicious. It goes as well with baked tortilla chips as it does with grilled fish or steak. Serve the chicken with a salad made with diced green bell peppers, thinly sliced scallions, toasted pepitas, grated lime zest, lime juice, and salt and pepper to taste.
Ingredients
Canola oil
1 Tbsp
Uncooked onion
½ small, chopped
Serrano chili pepper
½ item(s), or jalapeño chile pepper, seeded and chopped
Garlic
1 clove(s), chopped
Unsalted raw or dry-roasted green pumpkin seeds (pepitas)
2 Tbsp, without shells, toasted
Tomatillo
¼ pound(s), husked, rinsed, and chopped (about 5 medium tomatillos)
California (Hass) avocado
1 small, halved, pitted, peeled, and cut into chunks
Cilantro
1 Tbsp, chopped fresh
Table salt
1 tsp
Cooking spray
1 spray(s)
Uncooked boneless skinless chicken breast
30 oz, 6 (5-ounce) chicken breasts
Ground cumin
1½ tsp
Black pepper
¼ tsp, freshly ground
Instructions
1
Heat oil in medium skillet over medium-high heat. Add onion and serrano and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
2
Pulse pepitas in food processor until finely ground; transfer to small bowl. Add tomatillos and avocado to food processor and puree. Add ground pepitas, the cilantro, onion mixture, and 1/4 teaspoon salt to food processor and pulse until blended.
3
Spray stovetop grill pan with nonstick spray and set over medium-high heat. Sprinkle chicken with cumin, remaining 3/4 teaspoon salt, and the pepper. Place chicken in pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with sauce.
4
Serving size: 1 chicken breast and 1/4 cup sauce
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