Tomatillo Chicken & Veggie Skillet with Guacamole & Cotija Cheese

Tomatillo Chicken & Veggie Skillet

with Guacamole & Cotija Cheese

35 MIN
2 Servings
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Vegetarian
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From the Test Kitchen

This zesty skillet combines bites of tender chicken with juicy tomatoes, crisp peppers, and hearty black beans—all simmered in our tomatillo-poblano sauce, which is based on classic Mexican salsa verde. You’ll finish it all with a dollop of cooling guacamole and a sprinkle of crunchy toasted pepitas (or pumpkin seeds).

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Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Tomatillo Chicken & Veggie Skillet with Guacamole & Cotija Cheese
Title
time-saving
tips & techniques
Black Beans
Poblano Pepper
Red Onion
Garlic
Pepitas
Cotija Cheese
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Combine in a bowl. Drain and rinse the beans. Halve, peel, and medium dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper. 

Toast the pepitas:
2 Toast the pepitas:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they cook). Transfer to paper towel-lined plate and immediately season with salt. Wipe out the pan.

Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables:
4 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the prepared garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the drained beans, tomatillo-poblano sauce (carefully, as the liquid may splatter), and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked chicken to the pan of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished skillet garnished with the guacamole, cheese, and toasted pepitas. Enjoy! 

Tips from Home Chefs

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Tomatillo Chicken & Veggie Skillet

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Combine in a bowl. Drain and rinse the beans. Halve, peel, and medium dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper. 

2 Toast the pepitas:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they cook). Transfer to paper towel-lined plate and immediately season with salt. Wipe out the pan.

Toast the pepitas:
Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the prepared garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the drained beans, tomatillo-poblano sauce (carefully, as the liquid may splatter), and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat.

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked chicken to the pan of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished skillet garnished with the guacamole, cheese, and toasted pepitas. Enjoy! 

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