Description
A batch-cooked salsa verde chicken taco recipe designed for meal prep, featuring brined and poached chicken, roasted tomatillo salsa, and a strategic assembly method to keep flavors bright and textures perfect for up to five days.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts (approx. 2 lbs / 900g)
- 1.5 lbs tomatillos (680g), husked and rinsed
- 1 can mild green chilies (4 oz / 113g), diced
- 1 medium white onion (approx. 1 cup / 150g), chopped
- 4 cloves garlic, minced
- 3 tbsp lime juice (45 ml)
- 1 cup cilantro (30g), packed and chopped
- 1 tsp ground cumin (2.5g)
- 20 corn tortillas (500g)
- Salt and pepper to taste
- 1 cup water (for poaching)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Halve tomatillos lengthwise and place cut-side down on the pan. Add chopped onion and whole peeled garlic cloves. Roast for 15-20 minutes until soft and slightly charred.
- While vegetables roast, combine chicken breasts, 1 cup water, salt, and pepper in a large pot. Bring to a boil, then simmer for 12-15 minutes until internal temperature reaches 165°F (74°C). Remove chicken and let rest.
- Transfer roasted tomatillos, onions, garlic, and drained green chilies to a food processor. Add lime juice, cumin, and half the cilantro. Pulse until desired consistency is reached. Taste and adjust salt.
- Shred the cooked chicken using two forks.
- In a large skillet over medium heat, pour in half the salsa verde. Add shredded chicken and toss to coat. Simmer for 5 minutes to allow flavor absorption.
- Remove from heat. Stir in the remaining fresh salsa verde and remaining cilantro.
- Transfer the chicken and salsa mixture to a fine-mesh strainer over a bowl. Drain for 10-15 minutes to remove excess liquid.
- Spread the drained mixture onto a baking sheet to cool completely.
- Portion the chicken mixture into five containers. Store salsa verde separately in a small container. Store tortillas in an airtight bag. Keep toppings separate.
Notes
The draining step is non-negotiable to prevent soggy tortillas. Roasting the vegetables adds smoky depth compared to boiling. Store tortillas with a paper towel in a ziplock bag to maintain softness. Add fresh lime juice before eating to wake up flavors. This recipe is freezer-friendly for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: One taco with chicke
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 18
- Fiber: 3
- Protein: 35
Keywords: meal prep, salsa verde, chicken tacos, grab-and-go, healthy lunch, high protein, batch cooking, tomatillo, corn tortillas