NGREDIENTS, 5 servings:
Chicken Breast, boneless & skinless, 1 Pound
Chicken Thighs, boneless & skinless, 1 Pound
Extra Virgin Olive Oil, 1 tbsp
White Onion, sliced, 1
Tomatillos, large, 6
Green Onion, Stalks, 4
Cilantro, roughly chopped, 2 cups
Serrano Pepper, 1
Limes, 2-3
Salt, 2 teaspoons
Pepper, 1 teaspoon
Chili Powder, 1 teaspoon
Avocados, medium, cubed, 2 cups (2)
Napa Cabbage, whole leaves, 1 head
ADDITIONAL OPTIONS:
Cotija cheese, sour cream, salsa of choice.
Serve with your favorite style of rice and/or whole beans for a well-balanced meal
SUBSTITUTIONS:
Tortillas in place of napa cabbage. Flank steak instead of chicken. Canned, green enchilada sauce in place of home-made tomatillo sauce.
DIRECTIONS:
In a large bowl, toss tomatillos, serrano pepper and green onions with 1 teaspoon of extra virgin olive oil and a pinch of salt and pepper. Heat a large pan to medium heat and roast these items until lightly browned on all sides. The tomatillos take a bit longer. Remove stem, veins, and seeds from the serrano pepper. Place each item in a blender. Add 1 cup of fresh cilantro and the juice of 1 lime to the blender along with 1 teaspoon of salt, ½ teaspoon of pepper, and ½ teaspoon chili powder. Blend on a medium setting to give the mixture a thick liquid consistency.
Brush chicken with extra virgin olive oil. Season with 1 tspn of salt, ½ tspn pepper and chili powder. Heat large pan to medium high. Sear chicken until browned on each side. Add chicken to instant pot, add ½ of the white onion, sliced, and top with the blended tomatillo sauce. Cook in instant pot on poultry setting and allow for a natural release. Once chicken is cooked cut, against the grain, into ½” to 1” sections. Then use two forks to “pull” the chicken into shreds. Keep chicken in verde sauce. If desired, remove excess water from the chicken using a mesh strainer.
Serve the verde chicken with napa cabbage leaves as the taco shell. Top with diced white onion, cilantro, diced avocado, and a squeeze of lime juice.
Total MACROS for Recipe (grams)
94g Carbohydrates. 274g Protein. 111g Fat. 2471 Calories
Per Serving MACROS (grams)
19g Carbohydrates. 55g Protein. 22g Fat. 495 Calories
