April 16, 2022
Chicken Breast with Salsa Verde and Mexican Slaw with Jalapeño and Cilantro
This is a delicious Mexican-inspired meal full of flavor and low in fat. Pounding the chicken thin both tenderizes it and also ensures that it cooks evenly so that you have perfectly juicy chicken with no overcooked parts. Serve with a bright and tangy slaw full of crisp veggies for a refreshing salad with nice textural contrast. A few toasted pepitas or sunflower seeds make and excellent addition.

Servings: 2
Calories: 340kcal
Ingredients
Salsa Verde
- 1/2 pound tomatillos husks removed, smaller are better as they are less bitter
- 1 jalapeño or more to taste, tops removed and seeds and membranes removed if you want a more mild heat
- 1/8 white onion
- 1 clove garlic
- 1/4 teaspoon salt and more to taste, if desired
Chicken
- 1 pound chicken breast
- 1/4 teaspoon coriander ground
- 1/4 teaspoon cumin ground
- 1 garlic clove minced
- 1/2 tablespoon guten-free soy sauce or 2 tablespoons coconut aminos
- pinch monk fruit optional, omit if using coconut aminos
- 1/2 teaspoon avocado oil I like to lightly spray the skillet with avocado oil spray
- salt and pepper to taste
Slaw
- 2 cups coleslaw mix
- 1 jalapeño stem, seeds, and membranes removed, halved and sliced as thin as possible
- generous pinch coriander
- generous pinch cumin
- 1/2 garlic clove minced
- 1/4 cup cilantro roughly torn
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon gluten-free soy sauce
- pinch of monk fruit optional, omit if using coconut aminos
- salt and pepper to taste
Instructions
- Prepare the sauce first. Place whole tomatillos and pepper in a small pot and cover with water and bring to a boil. Cook until the tomatillos have transformed from their bright green raw state to a dull green, about 10 minutes. Drain water off and transfer to a blender. Let sit for at least 5 minutes and drain any accumulated water. Add onion, garlic, and salt. Process until completely smooth. Set aside.
- While the sauce cooks, prepare the chicken. Season the chicken on both sides with the coriander, cumin, garlic, soy, and monk fruit. Heat a large pan over medium-high heat and when hot, add the oil. When the oil is hot, season the chicken with salt to taste and add the chicken and cook in a single layer for 4-5 minutes per side, or until just cooked through and golden. Transfer to a plate, cover to keep warm and set aside.
- Toss all salad ingredients together, adjust seasoning to taste. Divide between two plates, spoon half the sauce onto each plate, slice chicken and place atop salsa verde. Garnish with fresh cilantro.
Notes
Protein:Energy Ratio: 3
Nutrition without the slaw: Calories: 315 cal, Carbs: 9g, Fiber: 3g, Fat: 8g, Protein: 50g, Protein:Energy Ratio: 3.57
Nutrition Facts
Chicken Breast with Salsa Verde and Mexican Slaw with Jalapeño and Cilantro
Amount per Serving
Calories
340
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
145
mg
48
%
Sodium
822
mg
36
%
Potassium
1352
mg
39
%
Carbohydrates
14
g
5
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
51
g
102
%
Vitamin A
556
IU
11
%
Vitamin C
61
mg
74
%
Calcium
63
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
