This very easy dish is just different enough to tantalize your taste buds. It uses simple ingredients and techniques that do not disappoint.
Core & Advanced Plan
Shown here with Mexican Green Beans
4 Free range, organic chicken breasts, pounded to equal thickness
juice of 2 limes
1 teaspoon chili powder
2 tablespoons coconut aminos
1/2 teaspoon garlic powder
1/2 sweet onion, diced
2 cloves garlic, minced
1/2 cup water
1/2 cup organic muenster, mozzarella, or provolone cheese, shredded or sliced
sea salt & pepper to taste
Pound chicken breasts with a meat mallet to equal thickness
Combine lime juice, chili powder, coconut aminos, and garlic powder and marinate for 30 minutes to overnight.
Grill chicken breasts on an outdoor grill, indoor grill pan, or air fryer until cooked through. (These can be made ahead of time but bring to room temperature before assembling).
Put tomatillos and water in a saucepan and heat over medium heat until the tomatillos start to split. Add diced onions and garlic and cook until the onions are softened. Add all of the ingredients to a blender and blend until smooth. Add sea salt and black pepper to taste.
Arrange chicken breasts in a baking dish, top with cheese then with tomatillo sauce. Bake at 350 degrees until cheese is melted sauce is bubbly.