When you make an actual vat of salsa, you find yourself making all sorts of Mexican dishes. And also, we like Mexican dishes.
I won’t lie. Breaking up with cheese has been incredibly difficult. I feel so much better without it, but there are days where all I can think about is a quiet room, a good book, and a large wheel of cheddar.
However, for now we’ll be eating our meals without the cheese. The good news for this dish is that it is an easy addition for those of you who are eating dairy.
And don’t hear me demonizing dairy. I’m not. I’ll eat cheese again some day, but today is not that day. I’m only avoiding it now because eating dairy slows my weight loss down to a crawl, and the good Lord knows that I don’t have time for that.
You’ll notice in the picture that there is cheese on top and even a few corn chips sprinkled along the edges. We didn’t eat those. Well, I didn’t eat those. They were simply to doll it up a bit for the picture because while we are a lot of things, we aren’t savages. Garnishes are important down here.
- 4 chicken breasts pounded to a consistent thickness
- 1 cup salsa verde (you can make it yourself or buy it)
- 2-3 poblano peppers sliced into ¼ inch wide strips
- Pico de gallo
- Shredded Monterey Jack Cheese
- Season each of the chicken breasts with salt, pepper, and powdered garlic. Grill them or bake them until cooked through. While the chicken is cooking saute the peppers in a little olive oil to soften. Pour the salsa verde in a sauce pan and warm.
- When the chicken is done pour ¼ cup of salsa verde on the breast. Top with peppers, pico de gallo, guacamole, and cheese.
- We have been known to splurge and drizzle some queso on the chicken as well. That obviously changes the calorie count a bit, so adjust your exercise schedule accordingly.