I am typically a beef girl. Chicken, well, usually just kinda skeeves me out. But recently, I have been wanting to mix it up a bit and chicken has served that need well. Last night, the hubs was to be gone for a softball game with pizza and beer to follow. Well hellz yeah! I’ll just cook a little ol’ meal at home for little ol’ me. It was going to consist of smoked salmon over a mixed green salad with all the appropriate salad fixins’. Easy-peasie-lemon-squeezie. Well, said hubs got the game time wrong and now I had him to feed too. Since he doesn’t like salmon or really seafood in general, out came the only meat in the fridge I had thawed. (thank you earlier shopping to Healthy Home Market and Trader Joes!) WHICH BTW – please excuse this side note – Trader Joes DOES CARRY GRASSFED GROUND BEEF! I had been hearing this rumor but had never seen it with my own two eyes. I will stick with Proffitt Farms. But, for those of you that don’t want to make the commitment of a large grassfed cow purchase (or you need grassfed beef in a pinch), you can purchase it at Trader Joes. Maybe if we all go in and ask about other cuts of grassfed beef they will magically start to appear. Stranger things have happened. End side note.
OK, where was I? Thawed meat. Right… chicken breast! I also had a bag of tomatillos, jalapenos and tomatoes that needed to be used ASAP. So off to the chopping block. I had more of a roasted veggie and chicken dish in mind. Well, that turned out to be Chicken Tomatillo Chili. I love a happy accident!
Chicken Tomatillo Chili
4 chicken breast, rinsed and patted dry
8 med-large tomatillos – quartered
2 large jalapenos, halved and de-seeded and chopped
2 large handfuls of small grape heirloom tomatoes from TJ’s
2 tbls of olive oil
2 cloves of garlic chopped
1/2 lime quartered
Fresh ground sea salt
fresh ground pepper
1 whole avocado
Grapeseed oil spray
Salt and pepper the chicken and set aside. Preheat a medium saute or grill pan. Spray with grapeseed oil. Sear the chicken on both sides. Place the chicken in a deep cast iron pan. Add half of the lime in between the chicken breasts. In a large bowl add the tomatillo, jalapeno, tomato, olive oil and garlic. Add a couple twists of the salt and pepper. Stir well. Add the veggie mixture to the top of the chicken. Cover and cook on 350 for about 15-20 minutes. Remove cover and continue to cook for another 15-20 minutes. Check the chicken and continue cooking until the internal temperature of the thickest part of the breast reads 165 degrees. Remove the chicken. Pour the liquid/veggie mixture into a food processor. Give it a quick pulse. Pull the chicken apart and add to bowl. Pour veggie mixture over pulled chicken. Add cubed avocado on top. Serve.