Protein Swap | Nacho-Spiced Tomatillo & Chicken Thigh Traybake
with Cotija Cheese & Lime
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
There’s a Mexican mood to this laidback traybake. It showcases juicy chicken surrounded by even juicier chopped tomatillos, tossed with strips of sweet peppers for veggie power. It finishes on broil with Cotija cheese and a side of lime cream.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Lime
- 2 Sweet peppers
- 225g Tomatillos
- 50g Sliced red onions
- 43ml Sour cream
- 60g Cotija cheese (contains lipase)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
25 g
Saturated Fat
10 g
Sodium
1110 mg
Total Carb
28 g
Sugars
15 g
Protein
43 g
Fibre
7 g
Preparation
Start the traybake
Preheat the oven to 450°F. Pat the chicken dry and drizzle with oil; season with ½ the spices and S&P. Arrange on a lined sheet pan and roast, 8 to 10 min., until partially cooked.
Mise en place
Meanwhile, remove the husks from the tomatillos; medium-dice. Halve, core and thinly slice the sweet peppers lengthwise. In a large bowl, combine the tomatillos, sweet peppers, onions, a drizzle of oil, all but a pinch of the remaining spices and S&P.
Finish the traybake
When the chicken is partially cooked, flip and add the vegetables. Roast, turning halfway, 10 to 12 min., until the vegetables are tender and the chicken* is cooked through. Switch the oven to broil. Top the chicken with the cheese. Broil, 3 to 5 min., until beginning to brown.
Make the lime cream
Meanwhile, quarter the lime. In a small bowl, combine the sour cream, juice of ½ the lime wedges, 1 tsp water (double for 4 portions), the remaining spices and S&P.
Plate your dish
Divide the traybake (slice the chicken beforehand if desired) between your plates. Drizzle with the lime cream. Garnish with the remaining lime wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
