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Hatch Green Chile Cheesy Chicken with Corn and Tomatoes

Prep Time

20 mins

Cook Time

30 mins

Serves

3-4

Ingredients

  •  1.5 lbs tomatillos, halved
  • 1/2 white onion, quartered
  • 1/2 head garlic, cut across the equator 
  • 5 hatch green chili peppers (or 3 poblano and 3 jalapeños)
  • 2 tsp salt 
  • Juice of 1/2 lime or 1 tablespoon 
  • 1/2 cup cilantro, plus more for garnish 
  • 1.5 cups corn kernels (from 2 corn on the cob) 
  • 1 pint cherry tomatoes, halved 
  • 3 tablespoons avocado oil 
  • 1 tablespoon chile lime seasoning 
  • 3-4 chicken breasts 
  • 4 ounces Monterey Jack cheese, grated 
  • Crunchy sea salt for finishing

Steps

1

Remove chicken breasts from the refrigerator and season on both sides with chile lime seasoning (check the label to see if there is salt in the seasoning. If not season with salt as well)

2

To a foil or parchment lined sheet pan, drizzle with 1 tablespoon avocado oil and sprinkle 1/2-1 tsp salt. Toss tomatillos, peppers, onion and garlic in the oil and salt and place tomatillos and garlic cut side down. Roast at 350 F for 20 mins. 

3

Cut the of corn off the cobs, and the cherry tomatoes in half. Pat the chicken dry and add 1 tablespoon of avocado oil to a skillet, heat on medium high heat.

4

Lay paper towels on a work surface and slice tomatoes. Lay them out in a single layer and season with salt. Set aside. 

5

Remove the peppers and tomatillos from the oven and allow to cool while you sear the chicken. Sear chicken on both sides for 2 mins and remove to a plate. Chicken will finish cooking in the oven. 

6

Deglaze the pan with just a tablespoon of water so the fond doesn’t burn and scrape the pan. Add in additional tablespoon of avocado oil and the corn and tomatoes. Cook for 2 mins and then return the chicken to the pan and take off the heat. 

7

Peel the skins off the peppers and add tomatillos, peppers, onion to a blender along with cilantro and lime juice. Squeeze in the roasted garlic and blend just until combined.

8

Pour desired amount of salsa verde on each chicken breast and top with 1- 2 ounces of grated cheese. Bake at 350 for 20-25 mins or until chicken is cooked through. Serve chicken and top with corn and tomatoes and cilantro for garnish.

You had me at cheesy chicken.

This is a crowd pleasing dinner! If you are feeding kiddos you may want to leave off the salsa verde from their chicken, as it is a bit spicy. The spice level can be adjusted by removing the seeds prior to roasting and then you will have a mild salsa. 

For me, the corn and tomatoes alone are enough of a “side dish” but you could also serve with any green veggie. Add some pre-prepared beans for some more protein.

With football season here, save what is left of the salsa for tortilla chips and serve with queso! Or mix some of the salsa into queso! 

Use store bought salsa verde for a short cut that still results in a delicious dinner!