Serves 9
Directions
- 1Add diced chicken breast, diced tomatillos, avocado oil, salt, garlic powder, onion powder, lemon juice, and chopped cilantro stems to a slow cooker.
- 2Cook on high for 2-3 hours OR low for 3-4 hours.
- 3Wrap garlic cloves in foil with some oil.
- 4Add poblano peppers and jalapeño peppers to a sheet pan.
- 5Bake garlic, poblano peppers and jalapeño peppers at 400 degrees for 30-35 minutes.
- 6Add the roasted poblano peppers, jalapeño peppers and garlic to a blender.
- 7Add avocado, cilantro, salt, pepper, Greek yogurt, and lemon juice to the blender.
- 8Add a splash of milk and blend until smooth.
- 9Pour the avocado sauce over the cooked chicken in the slow cooker.
- 10Mix until well combined.
- 11Cook rice and evenly allocate it across nine serving containers.
- 12Pour the chicken and sauce mixture over the rice in each container.
Ingredients
- 1350 g cubed chicken breast
- 8 diced tomatillos
- 30 g avocado oil
- 1 Tbsp salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 0.5 lemon juice
- Handful chopped cilantro stems
- 8 cloves garlic
- 5 poblano peppers
- 5 jalapeños
- 300 g avocado
- 300 g 0% Greek yogurt
- 90 ml low-fat milk
- 1 lemon juice
- Handful cilantro leaves
- to taste salt
- to taste pepper
- 600 g rice of choice
Equipment
slow cookerfoilsheet panblender
Tips
- Ensure the chicken is thoroughly cooked based on the instructions provided.
- Roast the garlic and peppers until they are fully roasted and soft.
- Allocate rice and chicken/sauce across 9 servings.
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