Healthy Tomatillo Chicken Lettuce Wraps

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

You will need

2 lbs chicken breast off the bone
1 1/2 tablespoon canola oil
6 tomatillos, husks removed, washed and diced
3 cloves garlic, crushed
4 scallions, chopped
1 jalapeno, de-seeded and chopped
2 cups chicken or vegetable broth
2 cups cilantro
1 teaspoon salt
pinch of pepper
Bibb lettuce, washed, dried and separated
Radicchio, washed, dried and seperated
Chopped cilantro, diced jalapenos, thinly sliced radish and pomegranate seeds for garnish.

Instructions

Preheat oven to 400 F.
Prep a baking sheet with greaseproof paper.
Wash and dry chicken breast. Place on the prepared baking sheet, rub with a little canola oil, salt and pepper.
Move the chicken to the oven and cook for about 20-30 minutes until cooked through and slightly golden. Once cooled, slice into thin strips.
Meanwhile, in a large skillet heat up the remaining canola oil.
Add the tomatillos, jalapeno, garlic and scallions. Cook on a medium high heat for about 10 minutes until tomatillos have softened.
Pour in the broth and bring to a boil, then reduce the heat to a simmer for about 8 minutes, stirring every so often and allowing it to thicken.
Pour the cooked tomatillo mixture into a blender, add in the cilantro and puree until you reach a smooth consistency.
Transfer the pureed mixture back into the skillet, turn up to medium high heat and bring to a simmer, adding in the chicken, salt and pepper.
Mix the sauce through, coating the chicken well. If you find that you want more sauce you can add in some water, a little at a time.
Lay the lettuce and radicchio leaves out on a platter. Take a few pieces of chicken at a time and put into each lettuce leaf to serve.
Sprinkle with cilantro, pomegranate, diced jalapeno and radish.

From beautyandsomebeef.com