A tantalizing mixture of flavors where cilantro meets nutmeg. Only the daring need click here. For a variation, serve over cooked rice or burrito-style, wrapped with rice inside warmed tortillas.
Preparation Time
15 mins
Cooking Time
12 mins
Total Time
27 mins
Calories
260 Calories
Recipe Instructions
Step 1
Heat the olive oil in a skillet over medium heat. Place the chicken strips in the skillet, and sprinkle with the red wine vinegar. Season with 1/2 the pepper, 1/2 the oregano, 1/2 the garlic powder, and 1/2 the nutmeg. Cook 5 minutes, turn, and season with remaining pepper, oregano, garlic powder, and nutmeg.
Step 2
Place the cilantro, onion, and apples over the chicken in the skillet. Cover, and continue cooking 5 minutes, until chicken juices run clear and apples are slightly tender.
Step 3
Place the tomatillo salsa in a bowl, and cook in the microwave 2 minutes on High, or until heated through. Serve over the cooked chicken and apples.
Ingredients
⅛ teaspoon ground nutmeg
¼ cup chopped fresh cilantro
2 tablespoons olive oil
¼ teaspoon ground black pepper
2 apples - peeled, cored and chopped
1 small onion, chopped
¼ teaspoon garlic powder
1 tablespoon red wine vinegar
¼ teaspoon dried oregano
4 skinless, boneless chicken breast halves - cut into strips
