Chicken Pepian

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206 CALORIES 10g CARBS 7g FAT 26g PROTEIN
2
Freestyle™ SmartPoints™ New!
(4 Old SmartPoints™)
(5 PointsPlus®)
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.

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The Recipe

Chicken Pepian

PREP TIME: 25 Min
COOK TIME: 20 Min
TOTAL TIME: 45 Min
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Ingredients

US METRICS
  • 1 lb tomatillos
  • 1 U poblano pepper, seeded and cut into 4 pieces
  • 2 tbsp olive oil
  • 1/2 cup 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

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Instructions

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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.

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

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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