Garlic Lime Chicken

Name: Garlic Lime Chicken with Avocado Tomatillo Salsa
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 8 ounce Tomatillos; 2 unit Corn on the Cob; 1 unit Lime; 2 clove Garlic; 1 unit Shallot; 1 unit Jalapeño; 12 ounce Chicken Breasts; ½ ounce Honey; 1 unit Avocado; 2 tablespoon Butter; 1 tablespoon Olive Oil; 1 teaspoon Sugar; Salt; Pepper

with Avocado Tomatillo Salsa

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Tomatillos like to hide their charms. First, there’s the outer husks, which have to be peeled away in order to reveal the fruit. And even once you get to that fruit, it still looks a bit funny, like a green tomato gone awry. But once you cook tomatillos, they release all of their delicious, succulent juices, which mingle with creamy avocado, garlic-rubbed chicken, and sweet buttered corn in this recipe.

Tags:

Gluten-free

•Spicy

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

8 ounce

Tomatillos

2 unit

Corn on the Cob

1 unit

Lime

2 clove

Garlic

1 unit

Shallot

1 unit

Jalapeño

12 ounce

Chicken Breasts

½ ounce

Honey

1 unit

Avocado

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

1 tablespoon

Olive Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2678 kJ

Calories640 kcal

Fat34 g

Saturated Fat11 g

Carbohydrate47 g

Sugar21 g

Dietary Fiber11 g

Protein46 g

Cholesterol130 mg

Sodium140 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Zester

•Large Pan

•Bowl

•Small Bowl

Instructions

PDF

Wash and dry all produce. Heat broiler to high or oven to 500 degrees. Remove husks from tomatillos, then halve. Toss on a baking sheet with a large drizzle of olive oil and arrange cut-sides down. Add corn to sheet. Season both with salt and pepper. Broil or bake until soft, 8-10 minutes. Remove from sheet and let cool. Set oven to 400 degrees.

Meanwhile, take out 2 TBSP butter and let sit at room temperature to soften. Zest lime until you have 1 tsp, then cut into halves. Mince or grate garlic. Halve, peel, and mince shallot until you have 2 TBSP. Mince jalapeño, removing ribs and seeds if you prefer less heat.

Heat a large pan over medium-high heat. Rub chicken with a drizzle of olive oil, half the garlic, half the zest, 1 tsp honey (we sent more), and a pinch of salt and pepper. Add to pan and sear until browned, 1-2 minutes per side. Place on a baking sheet. (TIP: Use sheet used for tomatillos.) Roast until no longer pink in center, 10-12 minutes.

Place tomatillos in a medium bowl and mash with a fork (they should still be slightly chunky). Halve, pit, and peel avocado, then cut into ½-inch cubes. Add to bowl with tomatillos along with remaining zest, remaining garlic, shallot, half the jalapeño, lime juice, and 1 tsp sugar. Season with salt and pepper.

In a small bowl, mix butter, remaining honey, and as much jalapeño as you like. Season with salt and pepper.

Let chicken rest 5 minutes after removing from oven, then thinly slice. Rub corn with honey butter. Divide corn and chicken between plates. Spoon salsa over chicken and serve.