Ingredients

(Serves 6)

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Chicken & Sauce

2 lbs boneless, skinless chicken breasts or thighs 

1 lb tomatillos, husked & rinsed 

2–3 poblano peppers 

1–2 jalapeños (adjust for spice) 

½ white onion 

3 garlic cloves 

1 cup fresh cilantro 

1 tbsp olive oil 

1 tsp cumin 

1 tsp oregano 

Salt & pepper to taste 

1–1½ cups low-sodium chicken broth 

Juice of 1 lime 

 

Spanish Rice

2 cups brown rice (or white if preferred) 

1 tbsp olive oil 

½ onion, finely chopped 

2 garlic cloves, minced 

1 cup tomato sauce 

3½–4 cups low-sodium chicken broth 

1 cup mixed veggies (carrots, peas, corn) 

1 tsp cumin 

Salt to taste 

 

Salad

1 large romaine or spring mix container 

1 cucumber, sliced 

1 cup cherry tomatoes 

½ red onion, thinly sliced 

Optional: avocado slices 

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Homemade Light Cilantro-Lime Dressing

¼ cup olive oil 

Juice of 2 limes 

1 tbsp honey (or agave) 

2 tbsp chopped cilantro 

1 small garlic clove, minced 

Salt & pepper to taste 

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INSTRUCTIONS:

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1. Cook chicken

Simmer chicken in water or broth for ~15 minutes until cooked. Shred and set aside.

2. Roast veggies
Roast tomatillos, poblanos, jalapeños, onion, and garlic at 425°F until slightly charred (about 15–20 min).

3. Blend sauce
Blend roasted veggies with cilantro, cumin, oregano, lime juice, and broth until smooth.

4. Cook tinga
Heat olive oil in a large pan, pour in sauce, simmer 5–7 minutes. Add shredded chicken and cook another 10 minutes. Season to taste.

5. Rice
Sauté onion and garlic in olive oil. Add rice and lightly toast for 2–3 minutes. Stir in tomato sauce, broth, cumin, and salt. Bring to a boil, cover, and simmer. (Brown rice: ~ 40 min, White rice: ~20 min). Stir in veggies during last 10 minutes of cooking olive oil in a large pan, pour in sauce, simmer 5–7 minutes. Add shredded chicken and cook another 10 minutes. Season to taste.

6. Homemade Dressing
Put all the ingredients together and whisk or blend until emulsified.

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