Directions
- 1Prep the chicken according to the instructions shown on screen for the Slow Cooked Tomatillo Chicken (High: 2-3 hours OR Low: 3-4 hours).
- 2Wrap garlic cloves in a little bit of foil with some oil.
- 3Add poblano peppers and jalapeno peppers to a sheet pan.
- 4Bake the garlic, poblano peppers, and jalapeno peppers at 400 degrees Fahrenheit for 30-35 minutes until fully roasted and soft.
- 5Add the roasted garlic, poblano peppers, and jalapeno peppers to a blender.
- 6Add avocado, cilantro, salt and pepper to taste, low-fat Greek yogurt, and the juice of one lemon to the blender.
- 7Add a splash of milk to the blender.
- 8Blend until completely smooth.
- 9Leave your chicken cubed or shred it.
- 10Pour the sauce over the chicken.
- 11Mix until the chicken and sauce are completely combined.
- 12Cook some steamed rice.
- 13Evenly allocate the rice across nine servings.
- 14Pour the chicken and sauce mixture over your rice.
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 lemon juice
- 1 handful chopped cilantro stems
- 8 garlic cloves
- 5 poblano peppers
- 5 jalapeños
- 300 g avocado
- 300 g 0% Greek yogurt
- 90 ml low-fat milk
- 1 lemon lemon juice
- 1 handful cilantro leaves
- salt
- pepper
- roasted peppers
- roasted garlic
- 600 g rice of choice
Equipment
slow cookerfoilsheet panblender
Tips
- The sauce works incredibly well for meal prep, especially if you bulk prep/freeze.
- Comes out as good as fresh and never dry on the reheat.
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