Roasted Tomatillo Chicken and Rice Bowls

Ingredients

• Tomatillos

  Raw

  20 medium or 680g

• Poblano Pepper

  hot - Freshdirect

  2 pepper or 12g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 clove or 12g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Salt

  Table

  ½ tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Half and half cream

  Fluid

  ½ cup or 120g

• Tortilla chips

  Snacks, unsalted, white corn

  ½ cup or 13g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

Directions

1. Preheat the oven to 425°F. Peel the tomatillos, shallots, and garlic cloves.
2. Place the tomatillos, poblanos, jalapenos, and shallots on a baking sheet and drizzle with half of the olive oil. Wrap the garlic in foil with a drizzle of oil and place on the sheet. Roast for 40 minutes, stirring halfway through.
3. Blend the roasted vegetables with broth, salt, and cilantro in a food processor and set aside.
4. Cook the rice according to the package instructions.
5. In a skillet, heat the remaining oil and cook the chicken over medium heat, seasoned with salt and pepper, until browned, about 6-8 minutes per side.
6. Add the tomatillo sauce and simmer for 15-20 minutes. Shred the chicken, return to the pan, and stir in half and half. Add water if needed to adjust consistency.
7. Assemble the bowls with rice, chicken, tortilla chips or strips, and sour cream.