Try this Seared Chicken & Tomatillo Salsa recipe, or contribute your own.
Suggest a better descriptionIn medium pot, combine rice, pinch of salt and 1 cup water, heat to boiling. Cover and reduce to low. Cook 12-14 min. Turn off heat and fluff rice with fork. Set aside. While rice cooks, remove husks from tomatillos and small dice them. Remove corn husks and cut kernels off cobs. Cut out and discard stem, ribs and seeds of the pepper, medium dice. Cut off root ends of scallions, thinly slice, separate white and green parts. In medium bowl, combine tomatillos, sugar and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 min. Salt and pepper to taste. Pat chicken dry and season with salt and pepper on both sides. In medium pan, heat 2 tsp olive oil on med-high until hot. Add seasoned chicken and cook 4-6 min per side or until lightly browned and cooked through. Leave any browned bits in pan, transfer chicken to cutting board. Add corn, pepper and white parts of scallions to pan of reserved bits, season with salt and pepper. If pan is dry add 1 tbsp. olive oil. Cook on med-high, stirring frequently, 3-4 min or until softened. Turn off heat. Season with salt and pepper. To the pot of rice, add raisins and 1 tbsp. olive oil, season with salt and pepper. Stir to combine. Slice chicken crosswise. Divide rice between 2 dishes. Top with chicken, cooked veggies and tomatillo salsa.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 226 | ||
Calories from Fat: 18 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1764.9mg | 61 % | |
Potassium 595.6mg | 16 % | |
Total Carbohydrate 50.5g | 15 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 45.5g | ||
Protein 6.1g | 9 % | |
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: 226
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