Baked Tomatillo Chicken Recipe

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Servings: 4


Cost per serving $1.05 view details
  • 1 lb tomatillos see * Note
  • 2 c. water Nonstick cooking spray as needed
  • 2 tsp oil
  • 1 x garlic clove chopped
  • 1 x garlic clove halved lengthwise, divided
  • 1/2 c. chopped onion
  • 1 x serrano chile seeded, chopped Salt to taste
  • 2 tsp lime juice
  • 4 x boneless skinless chicken breasts (1 to 1 1/4 lbs) Freshly-grnd black pepper to taste
  • 1/2 tsp grnd cumin
  • 2 ounce thinly-sliced panela cheese


  1. * Note: Tomatillos, also called Mexican green tomatoes, can be found in most supermarkets. Canned can be substituted for fresh.
  2. Remove and throw away the husks from the tomatillos then wash them under running water. Combine the tomatillos and water in a saucepan. Bring to a boil and simmer till the tomatillos are tender, about 10 min. Puree the tomatillos with the cooking liquid and set aside. You can make the tomatillo sauce ahead, then reheat it.
  3. Coat a nonstick skillet with cooking spray. Add in the oil and heat over medium-low heat. Cook the chopped garlic, onion and chile in the oil till tender, 1 to 2 min. Stir in the tomatillo puree. Bring to a simmer and cook till the puree thickens slightly, about 5 min. Season with salt to taste and the lime juice. Keep the sauce hot while preparing the chicken.
  4. Heat a well-seasoned grill pan or possibly outdoor grill to medium-high heat.
  5. Season the chicken breasts with salt and pepper. Sprinkle the cumin proportionately over both sides of the chicken breasts and rub over the surface. Rub the chicken breasts with the cut sides of the remaining clove of garlic. Lightly spray the chicken with nonstick cooking spray and grill, 5 min on each side.
  6. Meanwhile, heat the oven to 350 degrees. Place the grilled chicken in a small baking dish and cover with the hot tomatillo sauce. Top each of the chicken breasts with the cheese slices. Bake till the chicken is no longer pink in the center, 15 to 20 min.
  7. This recipe yields 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 303g
Recipe makes 4 servings
Calories 118  
Calories from Fat 35 30%
Total Fat 4.07g 5%
Saturated Fat 0.49g 2%
Trans Fat 0.07g  
Cholesterol 27mg 9%
Sodium 37mg 2%
Potassium 465mg 13%
Total Carbs 9.16g 2%
Dietary Fiber 2.6g 9%
Sugars 5.34g 4%
Protein 12.11g 19%
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