Low Iodine Gluten Free Salsa Verde Chicken Tacos

Total time55 min

Prep time20 min

Cook time35 min

Low Iodine Gluten Free Salsa Verde Chicken Tacos

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs
1 lb tomatillos, husked and rinsed
Giant Eagle Tomatillo Salsa Verde, Medium, Limited Edition
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2 poblano peppers, stemmed and halved
1 jalapeño, stemmed and halved
4 garlic cloves, peeled
1 medium white onion, quartered
2 cups chicken broth
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
1 tbsp olive oil

For serving

8 corn tortillas
½ cup fresh cilantro, roughly chopped
½ medium white onion, finely diced
1 avocado, sliced
2 limes, cut into wedges
¼ cup cotija cheese, crumbled (optional)
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This ingredient likely doesn’t work for the diet.

Instructions

1
Combine the tomatillos, poblano peppers, jalapeño, garlic cloves, and quartered onion in a large saucepan. Add the chicken broth and bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 12–15 minutes, until the tomatillos are soft and have turned from bright green to olive-drab.
2
Use tongs to transfer the cooked vegetables to a blender. Add 1/2 cup of the cooking liquid, the cumin, oregano, salt, and black pepper. Blend on high until smooth, about 30 seconds. Reserve the remaining cooking liquid in the saucepan.

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