
Keto: Seared Chicken Breasts & Tomatillo Pan Sauce
with Sautéed String Beans & Zucchini
430 cals
20 mins
Description
Enticing combos get this neat nutrition-conscious supper rolling. Tomatillos, those husked green mini-tomatoes, are a classic ingredient for saucing Mexican-themed dishes. Savour the wonderfully smoky and acidic results when they’re chopped up and cooked down with keto-lovin’ butter, and spooned over chili-lime seasoned chicken. Double your veggie factor (and avoid carbs) by featuring string beans and lengths of zucchini, cut to match and sautéed with garlic. Then let loose with grated Cotija cheese at serving time.
Contains:
Milk, Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
2 Chicken breasts
225g Tomatillos
15ml Minced garlic
300g String beans
1 Zucchini (green, yellow or heirloom)
30ml Vegetable demi-glace
30g Cotija cheese (contains lipase)
11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Nutrition
Total fat | 18g |
Saturated Fat | 7g |
Sodium | 880mg |
Total carbs | 25g |
Sugar | 13g |
Protein | 46g |
Fibres | 8g |
Recipe Instructions




