Southwest Tomatillo Chicken
A vibrant Southwest-inspired chicken dish with roasted peppers, radishes, and a tangy tomatillo chutney, perfect for lively, flavorful meals that suit busy weeknights or casual gatherings.
Ingredients
Instructions
- Dice the chicken breasts and marinate in Garlic Herb Marinade for 35 to 45 minutes.
- Dice all vegetables including bell peppers, radishes, and onion.
- Saute and stir-fry the marinated chicken in a skillet until cooked through.
- Add the diced vegetables to the skillet and stir to combine.
- Pour in the pre-cooked brown rice.
- Stir everything together until well mixed.
- Add 1/3 jar of Tomatillo Chutney and stir to incorporate.
- Garnish with almond slivers and squeeze lime juice over before serving.
Tips & Substitutions
For added flavor, consider using homemade Garlic Herb Marinade or a store-bought one that contains fresh herbs. You can substitute chicken breasts with thighs for a juicier result. If you want a vegetarian version, swap chicken for tofu or jackfruit and use vegetable broth instead of chicken broth. Adjust the spice level by adding jalapeños or chili powder for a kick.
Serving Suggestions
Serve Southwest Tomatillo Chicken over a bed of lettuce for a refreshing salad or alongside a scoop of Mexican rice for a hearty meal. It pairs beautifully with Southwestern Chicken Salad Spirals for a satisfying lunch. Top with fresh cilantro or avocado slices for an extra layer of flavor, and consider serving with lime wedges for a zesty finish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Alternatively, microwave in short intervals, stirring occasionally, until heated through. This dish also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Southwest Tomatillo Chicken contains roughly 660 calories, with 26g protein, 75g carbohydrates, and 30g fat. It is an excellent source of protein (52% of the Daily Value), dietary fiber (22% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1576mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of rice for this recipe?
Yes, you can use other types of rice, such as quinoa or brown basmati rice, if you prefer. Just adjust the cooking times according to the specific rice you choose, ensuring it’s fully cooked before adding it to the skillet with the chicken and vegetables.
What can I do with leftover tomatillo chutney?
Leftover tomatillo chutney can be used as a dip for chips or spread on sandwiches for added flavor. It also works well as a marinade for other meats or vegetables, and you can add it to soups or stews for a unique twist. Store any extra chutney in the refrigerator for up to a week.
Can I make this dish spicier?
Absolutely! You can increase the spice level by adding diced jalapeños or serrano peppers to the dish. Additionally, consider using a spicier tomatillo chutney or adding a pinch of cayenne pepper or red pepper flakes during cooking to enhance the heat to your liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).