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.

pinchof monk fruitoptional, omit if using coconut aminos
salt and pepperto taste
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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: 3Nutrition without the slaw: Calories: 315 cal, Carbs: 9g, Fiber: 3g, Fat: 8g, Protein: 50g, Protein:Energy Ratio: 3.57