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Plan Z Phase: This is Z2 (ZReduction) recipe. My husband declared he wanted Mexican one night. That’s a challenge with Z2. This is not the prettiest dish I have ever made but it was quite tasty. And it satisfied his craving for Mexican. With some colorful peppers I bet this dish would be much more eye-appealing. You could roast those along with the onions. If you decide to add the bell peppers just keep in mind your portion is 6 ounces of chicken with one cup of veggies and few tablespoons of sauce for dipping.

Serving Size: Serves 4

Instructions:

• 24 ounces of roasted white chicken meat*
• 2 yellow onions sliced into ¼’ slices

For the sauce:

• 4 green jalapenos
• 1 pound tomatillos
• 2 cloves garlic
• 1 teaspoon salt
• 2 yellow onions, peeled and sliced into ¼” thick slices.

*You can roast a whole chicken and just serve breast meat to yourself and save the other parts for your family or roast skinless chicken breasts.  Most whole chickens will serve 2 – 3 with just the breast meat. If some members of the family are eating dark meat then the chicken will likely serve 4. Otherwise just roast 4 breast halves at 6oz each.

When I roasted my chicken I put in a large cut up onion. It helps keep the chicken moist.

Instructions:

Sauce preparation: Fill a medium saucepan halfway with water and boil the jalapenos over high heat for 15 minutes. Add the tomatillos and let them boil for another 5 minutes. Remove from the heat, drain and add cold water. Set aside to cool down for 15 minutes. Then drain and pour into a blender filled with 2 cups water. Add the garlic and salt and blend for about 3 minutes. Strain. The weird part is you are going to throw away the watery juice and keep the solids! That’s your sauce.

When you go to serve this, just put your chicken on the plate and serve the sauce on the side of the plate or in a ramekin. I liked the ramekin best. I dipped my chicken in the sauce and was much happier.

Enjoy!

Cheers,