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Garlic Lime Chicken

Garlic Lime Chicken

with Avocado Tomatillo Salsa

Rated 3.1 / 4
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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:Egg freeGluten freeNut freeSpicy
Allergens:Milk
Preparation Time
30 minutes
Cooking difficulty
Level 2
Coronet Zinfandel, 2015

Coronet Zinfandel, 2015

For most of its history, Zinfandel's genetic origins were unknown. In fact, it wasn't until recently that California's mystery grape was linked to two other grape varieties, one from Italy, the other Croatia. But it's here in California that Zinfandel takes on the ripe and pure flavor profile that we've come to know and love. This delicious crowd pleaser offers blackberry, blueberry and raspberry fruit flavors, along with a hint of spice and acidity on the finish. Keep a few bottles handy if you're having guests over, as it'll leave them clamoring for more, and be sure to pair it with recipes that involve smoking or grilling. Read more
Barquette Chardonnay, 2015

Barquette Chardonnay, 2015

Monterey County enjoys a reputation for producing crowd-pleasing wines, and this Chardonnay only serves to further propagate the stereotype. With luscious flavors of lemon curd and pear mingling with notes of toasted oak and baking spices, this is a wine that your guests won't be able to get enough of. Its voluptuous nature and round, full texture are lifted by a bright, pleasing acidity on the finish. If ever there was a time for fresh Maine lobster and drawn butter, it's now! Read more
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

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

(ContainsMilk)

1 tablespoon

Olive Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
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
Utensils
Baking Sheet
Zester
Large Pan
Bowl
Small Bowl
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

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.

5

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

6

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.

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