Lightening up after the holidays — marinated, pressed grilled chicken with a zesty tomatillo sauce over quinoa and vegetables. Low in calories, big on flavor.
This quick tomatillo sauce is blistered in a hot pan and then pureed—leave it chunky or blend it smooth. Tomatillos bring a faint tart, lemon-like note that brightens the dish.
The holidays are over, and it’s time to return to everyday meals that are both nutritious and satisfying.
I love this method for chicken: marinate boneless breasts, then cook them in a grill pan with a weight on top—a cast iron skillet works perfectly—to create succulent, restaurant-quality pressed chicken.
Tomatillos are a nightshade fruit wrapped in a papery husk and resemble small tomatoes. Once considered exotic, they’re now commonly found in many supermarkets. When shopping, choose firm tomatillos and, if possible, buy from a market with high turnover. I like the darker green fruits; they usually have the ripest, most vibrant flavor.
Although tomatillos look like tomatoes, they contain different antioxidants—particularly withanolides—and they provide dietary fiber that supports digestive health. Each tomatillo is low in calories, so this sauce is full of flavor without adding much to the waistline.
This meal pairs bright, tangy tomatillo sauce with simply seasoned, pressed grilled chicken and a bed of quinoa and roasted vegetables. It’s fast to prepare, nutrient-dense, and satisfying without being heavy—ideal for settling back into healthy routines after holiday indulgence.
Enjoy this healthy, light meal,
Karen