I challenged myself to push grocery shopping to every other week, or longer. It’s been a challenge, but I’m pretty excited about the creative meals I’ve been cooking because it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀ Last night I made chicken burgers infused with onion and cilantro, roasted tomatillo salsa verde, and cilantro-lime rice. Everything came together quickly, with dinner on the table in 20 minutes 🙌. For the salsa, preheat oven to 425 F. Rough chop 5 tomatillos (papers removed), 1/2 large onion, 1 poblano pepper, 3 garlic cloves, and place on a sheet pan. Drizzle with olive oil, sea salt, and toss to coat. Bake/roast 18 minutes.
For the burgers, mix together 1 lb ground chicken, 1/4 cup minced onion, 1/4 cup minced cilantro, 1 tbsp onion powder, 1 tsp garlic powder, 1/2 tsp sea salt. Form into patties, coat with olive oil, place on a sheet pan and put on bottom rack of the oven for 7 minutes while the tomatillos are roasting.
For the rice, cook white rice your fav way. Once cooked, toss on 1/4 cup minced cilantro and the zest of two limes. (Seriously, that’s it!) Remove chicken from oven, and pan fry or grill to complete cooking, about 3 minutes each side. Chicken should be cooked through and opaque, not pink, and register 160 F on an instant read thermometer. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Remove chicken from grill or pan, set aside (carry over cooking will bring the temp to 165 F). Remove tomatillos from oven. Place all ingredients on a food processor or blender. Pulse until blended but still chunky. Add salt and lime juice to taste.
To serve, place rice in a shallow bowl, place chicken burger on top of rice, spoon salsa over burger, and top with fresh cilantro and fresh lime. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀------------------------
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