Chicken Pepian - Slender Kitchen
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Chicken Pepian

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206
Calories 
10g
Carbs 
7g
Fat 
26g
Protein 
4
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

Having some computer problems so going to keep this short and sweet this recipe by Elie Kriegar is wonderful spicy, a bit tangy from the tomatillos, and earthy from the pumpkin seeds. If you are wondering about pepian it is a Mexican mole sauce made with pumpkin seed that normally takes hours to make, however this quick and simple version is delicious. I actually followed this recipe word for word for the most part, just added a couple of extra jalapenos because I like the heat. One change I did make though is the serving size. The recipe calls for 1.5 lbs of chicken which only translates into 4 servings and seems like a lot to me. I got about 6 servings from the recipe so the points value was only around 6-7. This recipe would work great in the slow cooker with chicken thighs.

Prep Time

Chicken Pepian

4
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 1 lb tomatillos
  • 1 U poblano pepper, seeded and cut into 4 pieces
  • 2 tbsp olive oil
  • 1/2 U pumpkin seeds
  • 1 tsp. pepper
  • 1 tsp. allspice
  • 1/2 tsp. cumin seeds
  • 1 U onion, chopped
  • 4 U cloves garlic, minced
  • 1 cup chopped fresh cilantro leaves
  • 1 cup low-sodium chicken broth
  • 2 U jalapeno peppers, seeded and roughly chopped (or more)
  • 1/2 tsp salt
  • 24 oz. boneless and skinless chicken breast halves, pounded to 1/2-inch thickness
  • 1 U lime

Nutritional Facts

Serving Size: 
6 oz. chicken and 1/2 cup sauce (329g)
Amount Per Serving
Calories 206
Calories from Fat 61
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
4%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 56mg
18%
Sodium 254mg
11%
Total Carbohydrate 10g
3%
Dietary Fiber 3g
12%
Sugars 4g
Protein 26g

Directions

  1. Preheat the broiler. Cut the tomatillos into quarters. Toss tomatillos and poblano with 2 teaspoons of the oil,salt, and pepper, and place on a baking sheet. Broil until charred, about 10 minutes.
  2. Heat a large saute pan over medium heat. Add pumpkin seeds, peppercorns, allspice, and cumin and toast until pumpkin seeds are fragrant, 3 to 4 minutes. Transfer to a plate.
  3. In same saute pan, heat 2 teaspoons oil over medium heat. Add onions and cook until soft and translucent, about 5 minutes, add the garlic and cook for 1 minute more.
  4. Place tomatillos, poblano, onions and garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds.
  5. Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side. Add pepian sauce to skillet, covering chicken pieces. Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through. Serve chicken topped with sauce and garnished with cilantro and lime wedges.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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