Load your sheet pan with tangy tomatillos, chicken, peppers, and onions to create a fantastic taco filling.
Source: Better Homes & Gardens Apr 2020
Step 1
Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Coat chicken with 1 Tbsp. olive oil and the ground ancho pepper; arrange in a single layer on half the pan. Arrange poblanos, onion, and tomatillos on other half. Drizzle with 1 Tbsp. olive oil. Sprinkle chicken and vegetables with salt and black pepper. Bake, uncovered, 20 minutes or until chicken is done (170°F) and vegetables are charred.
Step 2
Transfer pepper halves to a large bowl; cover with foil. Transfer chicken, onion, and tomatillos to a cutting board, reserving juices in pan. Chop onion and tomatillos. Slice chicken. Peel and chop peppers (discard skin). Return all to pan; toss to combine. Serve in tortillas. If desired, top with Cotija or feta cheese. Serves 6.
- a 15x10 baking pan will be too small.
- consider broiling poblano peppers separately to get enough char for subsequent steaming and skin removal. Do this earlier in the process while other stuff is cooking
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 112 | ||
Calories from Fat: 38 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 62.7mg | 19 % | |
Sodium 78.7mg | 3 % | |
Potassium 238.9mg | 6 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.9g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
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