It’s Meaty Monday once again! I hope it makes your Monday a little less painful. I spent the weekend cooking up some recipe for the Fourth of July. The Fourth is one of my favorite holidays. I love fireworks. My love stems back to my childhood when my cul-de-sac used to buy a huge thing of fireworks and shoot them off for all the neighbors! It was a rush lighting the fuse then running away. I haven’t shot off my own fireworks in a couple years, but I love watching almost any fireworks. My favorite is probably the white one that go off then send individual sparkles a couple seconds later. It reminds me of being out in the country and looking up into the unobstructed night sky.
I’ve been a little burnt out on chicken lately, but this recipe snapped me out of my funk! This tomatillo ranch doesn’t just make an amazing chicken sauce. It is also a creamy salad dressing. Tomatillos spruce up this traditional ranch dressing with a nice summer flavor. I always forget how much I like tomatillos until I eat them. I still remember the first time I cooked with tomatillos. I spent almost an hour trying to fire-roast six tomatillos over my tiny gas burning stove for some fire-roasted tomatillo guacamole. Definitely wish I’d known the broiler would have done all six in about 10 minutes. Don’t worry this recipe is super easy! With a light lemon marinade the chicken pairs nicely with the tomatillo ranch sauce. Serves 4.
- 1/2 cup lemon juice
- 1 tsp garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 2 lbs chicken cutlets, about 4
- 1 large egg
- 3/4 cup light tasting olive oil
- 1 tbls lemon juice
- 1 tsp dijon mustard
- pinch of salt
- 2 medium tomatillos, husked and large chopped
- 1/2 cup packed parsley
- 2 tbls ranch seasoning
- 3 garlic cloves
- 1 1/2 tsp lemon juice
- Mix all chicken ingredients in a large bag and place in the refrigerator for 30 minutes to an hour. If you can’t find chicken cutlets, you can buy chicken breasts and then butterfly them.
- While chicken is marinating, mix up the sauce. Crack egg into blender then pour in olive oil, lemon juice, dijon and a pinch of salt. Mix for 30-45 seconds until mayo emulsifies. Once you have a thick mayo, add in tomatillos, parsley, ranch, garlic and lemon juice.
- Pull chicken out of fridge 5-10 minutes before cooking. Fire up the grill and heat it to medium-high. Dip a paper towel in coconut oil and oil up the grill. Grill chicken for 3-4 minutes on each side or until internal temperature reaches 165 degrees.
- Serve chicken with tomatillo ranch sauce.