Chicken and Tomatillo Skillet

Dear Garbage Disposals,

I miss you.

Sincerely,

Megan

Living in New York City, one of the hardest things I have had to come to terms with is cooking in a small kitchen and cleaning in a small sink. Pots and pans pile up by the minute, and my tiny sink overflows before my eyes. Not only is it hard to clean, but the draining system boggles my mind. One little food particle will clog it up creating a murky pool of water that requires me to blindly fish out whatever is causing the clog. Whenever I can make a meal using one pot or pan is always a bonus. Although this recipe does require a blender as well, the cleanup was so easy I consider it a one-pan meal. This meal is so versatile it can really be used with any protein you have available.

Ingredients:
4 large tomatillos, husks removed
1 small onion, peeled and cut in half
2 cloves garlic, peeled
1 jalapeno, seeded
1 tbsp cumin
2 tsp salt
juice of 1 lime
1 tbsp olive oil
1 lb boneless skinless chicken breast
1/2 cup shredded Jack cheese



1. In a large cast iron skillet (or oven safe pan) add tomatillos, onion, garlic and jalapeno. Place under the broiler on high for 5 min until blisters begin to form on tomatillos. Flip tomatillos and broil an additional 5 min.
2. Transfer all ingredients to a blender or food processor. Add cumin, 1 tsp salt and lime juice. Pulse until smooth.

3. Place cast iron skillet on stove top and heat olive oil over medium-high heat. Coat chicken with remaining tsp of salt and add to skillet. Cook until chicken is cooked through, about 5 to 7 min per side.
4. Remove chicken to cutting board and shred using two forks. Place back in pan and pour in tomatillo sauce. Sprinkle with cheese.
5. Place pan under broiler on high until cheese is golden and melted, 5 to 7 min.