Protein Upgrade | Smoky Mexican ORGANIC Chicken
with Tomatillo Pico de Gallo & Sour Cream Slaw
Cooking time
20 minutes
Servings
2/4
Calories
340 /serving
It’s all about creating the right contrasts. Our smoky Mexican spice blend gives the chicken—certified organic, so it’s better for you and the environment—full-bodied flavour. In the pico de gallo, tomatillos take a spot usually reserved for tomatoes, so the lime and cilantro get extra zing. Sour cream adds lushness to the slaw underlying it all.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 225g Tomatillos
- 300g Shredded cabbage
- 1 Lime
- 14g Cilantro
- 50g Diced onions
- 43ml Sour cream
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
4 g
Sodium
110 mg
Total Carb
27 g
Sugars
13 g
Protein
32 g
Fibre
9 g
Preparation
Sauté the onions & cook the chicken
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the onions and sauté, 1 to 2 min., until fragrant. Transfer to a bowl and reserve the pan.
- Pat the chicken dry; season with ⅔ of the spices and S&P.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the tomatillo pico de gallo
- Meanwhile, remove the husks from the tomatillos; small-dice.
- Quarter the lime.
- Pick the cilantro leaves off the stems; roughly chop the leaves.
- To the bowl of onions, add the tomatillos, cilantro, juice of 2 lime wedges (double for 4 portions), a drizzle of oil, the remaining spices and S&P; stir well.
Make the slaw
- In a second medium bowl, combine both types of cabbage, the sour cream, a drizzle of oil and S&P.
Plate your dish
- Divide the slaw between your plates.
- Top with the tomatillo pico de gallo and chicken.
- Garnish with the remaining lime wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
