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Charred
Garlic-Lime Chicken
with Avocado Salsa Verde
& Spiced Honey-Butter Corn​
Photos by Malena
Underneath those papery husks, tomatillos are one of summer’s most wonderful tomato varieties. After a quick char under the broiler, they become the star of our avocado salsa verde. We’d say it’s our favorite condiment, but that spicy honey-butter might just take the cake!
Ingredients for 2 People
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Chicken Breasts 2
-
Avocado 1
-
Jalapeño 1
-
Tomatillos 8 oz
-
Lime 1
-
Garlic 2 cloves
-
Shallot 1
-
Corn 2
-
Cilantro 1 bunch
-
Honey 2 t
-
Butter* 2 T
-
Olive Oil* 1 T
1. Char the tomatillos: heat broiler to high or oven to 500 degrees. Take the butter out of refrigerator and allow to come to room temperature. Remove the papery outer husk from the tomatillos, then slice them in half. Toss the tomatillos on a baking sheet with ½ tablespoon olive oil. Season with salt and pepper, then place in the oven under the broiler for 4-5 minutes, until charred and soft. Turn off the broiler and reduce heat to 400 degrees.
2. Prep the ingredients: Meanwhile, zest and halve the lime. Mince or grate the garlic. Mince the shallot. Mince the jalapeño, removing the ribs and seeds if you prefer less heat.
3. Cook the chicken: rub the chicken breasts with ½ tablespoon olive oil, half the garlic, half the lime zest, and a pinch of salt and pepper. Heat a large pan over medium-high heat and sear the chicken for 2-3 minutes per side, until golden brown. Transfer to the same baking sheet you cooked the tomatillos on and place in the oven to finish cooking for 10-12 minutes, until juices run clear when pierced with a knife. Let rest 5 minutes, then thinly slice.
4. Char the corn: meanwhile, add the corn to the same pan you cooked the chicken in over medium-high heat. Cook, turning occasionally, until charred on all sides.
5. Make the avocado salsa verde: while the corn cooks, chop the tomatillos and cilantro leaves. Halve, pit, and cut the avocado into ½-inch cubes. In a medium bowl, combine the avocado, tomatillos, remaining lime zest, remaining garlic, shallot, half the jalapeño, half the cilantro, and the lime juice. Season with salt and pepper.
6. Make the spiced honey butter: in a small bowl, combine 2 tablespoons butter, 2 teaspoons honey, and as much jalapeño as you like. Season with salt and pepper.
7. Rub the charred corn with the honey butter and sprinkle with remaining cilantro. Serve alongside the sliced chicken, topped with the avocado salsa verde. Enjoy!
The unexpected sweet-and-salty combination of cheesy grits and tangy pineapple salsa is what makes this dish special. If you have a grill, these juicy pork chops would be the perfect reason to fire it up! The secret to this recipe is, HelloFresh!
Ingredients for 2 People
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Pork Chops -2
-
Pineapple -4 oz
-
Serrano Pepper -1
-
Cilantro -1 bunch
-
Lime -1
-
Shallot -1
-
Grits -½ cup
-
Shredded Cheddar - ½ cup
-
Olive Oil -1 Tbs
-
Butter -1 Tbs
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Cut the pineapple into ¼-inch cubes. Mince the shallot. Zest and halve the lime. Chop the cilantro. Mince the serrano pepper, removing the seeds if you prefer less heat.
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Make the pineapple-serrano relish: in a small bowl, combine the pineapple, lime zest, half the cilantro, and half the serrano (or less, to taste), and 1 tablespoon minced shallot. Season with salt and pepper.
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Cook the pork: in a small pot, bring 1 cup of water to a boil over medium-low heat. Meanwhile, heat ½ tablespoon olive oil in a large pan over medium-high heat. Season the pork chops on both sides with salt and pepper. Add the pork chops to the pan and cook 4-6 minutes per side, until cooked to desired doneness. Set aside to rest for 5-6 minutes.
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Make the spicy cheddar grits: meanwhile, add the grits to the boiling water and simmer, covered, for 5 minutes, until tender. Stir in 1 tablespoon butter, the cheddar cheese, and the remaining serrano pepper, to taste. Cook another 1 minute, until the flavors have melded. Taste and season with salt and pepper.
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Thinly slice the pork chops against the grain.
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Plate the spicy cheddar grits and top with the sliced pork, pineapple-serrano relish, and a side of your favorite salad. Garnish with the remaining cilantro and enjoy!
PAN-SEARED PORK CHOPS WITH PINEAPPLE-SERRANO RELISH AND SPICY CHEDDAR GRITS​
