Ingredients
4 ServingsMeat & Seafood
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Boneless Skinless Chicken Breasts 4
Pantry
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Olive Oil 9/32 cup
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Black Pepper 4 pinches
Produce
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Tomatillo 1 lb
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White Onion 1
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Garlic Cloves 4
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Green Jalapeño Peppers 2
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Lime 1/2
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Fresh Cilantro Leaf 1/4 bunch
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Fingerling Potatoes 1 1/2 lb
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Broccoli 2 heads
Spices
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Kosher Salt 1 Tbsp
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Ground Cumin 2 tsp
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Crushed Red Peppers 1/2 tsp
Preparation
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Salsa Creation
Toss the tomatillos, onions, jalapenos, & garlic with olive oil. Season. Roast in oven for 20 minutes.
- 1 lb , quartered Tomatillo
- 2 Tbsp Olive Oil
- 4 , peeled Garlic Cloves
- 1 pinch Black Pepper
- 1/2 tsp Kosher Salt
- 1 , 1/4 inch circles White Onion
- 2 , sliced in 4 Green Jalapeño Peppers
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Salsa Creation Cont.
Transfer tomatillo mixture to a blender/food processor. Add remaining ingredients. Pulse several times until chunky.
- 1/4 bunch Fresh Cilantro Leaf
- 1/2 tsp Kosher Salt
- 1/2 , juiced Lime
- 1 Tbsp Olive Oil
- 2 tsp Ground Cumin
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Bake Chicken Breast
Season chicken. Bake for 25 - 28 minutes, let rest for 5 minutes.
TIP: Why rest? Because proteins continue to cook once removed from the oven!
- 4 , 8oz breasts Boneless Skinless Chicken Breasts
- 1 pinch Black Pepper
- 1 Tbsp Olive Oil
- 1 tsp Kosher Salt
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Bake Potatoes
Season potatoes on prepared baking sheet. Bake for 25 minutes, cut side down.
- 1 pinch Black Pepper
- 1 1/2 Tbsp Olive Oil
- 1/2 tsp Kosher Salt
- 1 1/2 lb , halved Fingerling Potatoes
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Bake Broccoli
Drizzle broccoli with olive oil. Season. Bake for 18 minutes.
- 2 heads , sliced Broccoli
- 1/2 tsp Crushed Red Peppers
- to coat Olive Oil
- 1/2 tsp Kosher Salt
- 1 pinch Black Pepper
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Serve & Enjoy!
Pair with good music.
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 620 kcal | |
Low Fat | 20 g | 25% |
Total Saturated Fat | 3.5 g | 18% |
Unsaturated Fat | 16 g | |
Cholesterol | 170 mg | 56% |
Sodium | 1900 mg | 80% |
Total Carbohydrate | 44 g | 16% |
Good Source: Fiber | 10 g | 34% |
Sugars Total | 9 g | |
Excellent Source: Protein | 60 g | 120% |
Excellent Source: Vitamin C | 168 mg | 190% |
Calcium Ca | 127 mg | 10% |
By Innit Culinary Team