HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic Lime Chicken
Garlic Lime Chicken

Garlic Lime Chicken

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.


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

Total Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce


2 unit

Corn on the Cob

1 unit


2 clove


1 unit


1 unit


12 ounce

Chicken Breasts

½ ounce


1 unit


Not included in your delivery

2 tablespoon



1 tablespoon

Olive Oil

1 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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.