It’s been a long summer of tanning, traveling, partying and over eating. In July I took a trip to California and stereotypically cruised down Highway One with the top down, I tanned on beaches from Santa Barbara to Montauk, I had a few too many drinks with family and friends and downed many burgers with my feet happily in the sand. But all this got me thinking, if I had to sum up one activity that I partook in most during these last few “vacation” months, what would it be? And what did I most enjoy? Well, looking at the the fly on my jeans which refuses to close, I guess I don’t have to ponder too much.
A couple of weeks ago, whilst polishing off my fifth s’more at a wedding on the beach in The Hamptons, I decided that enough was enough. It was time to make change and finally get that jean zipper closed. Yep, that meant a DIET. Now if you know me at all, you’ll know that myself and diets are no match made in heaven. It starts out great the first day or two with a very speedy decline and relapse into carboside. The truth is, I enjoy food way too much, maybe a little too much, and to miss out on all the amazing flavors out there just makes me a little sad. So I’ve taken matters into my own hands and come up with some recipes to keep my appetite just as satisfied.
First up, Tomatillo Chicken Lettuce Wraps. A simple yet quick way to spice up that grilled chicken that you and I are getting so bored of. Thanks to this sauce I can hold on to summer while feeling like the word diet has never ever entered my vocabulary.
You will need
- 2 lbs chicken breast off the bone
- 1 1/2 tablespoon canola oil
- 6 tomatillos, husks removed, washed and diced
- 3 cloves garlic, crushed
- 4 scallions, chopped
- 1 jalapeno, de-seeded and chopped
- 2 cups chicken or vegetable broth
- 2 cups cilantro
- 1 teaspoon salt
- pinch of pepper
- Bibb lettuce, washed, dried and separated
- Radicchio, washed, dried and seperated
- Chopped cilantro, diced jalapenos, thinly sliced radish and pomegranate seeds for garnish.
- Preheat oven to 400 F.
- Prep a baking sheet with greaseproof paper.
- Wash and dry chicken breast. Place on the prepared baking sheet, rub with a little canola oil, salt and pepper.
- Move the chicken to the oven and cook for about 20-30 minutes until cooked through and slightly golden. Once cooled, slice into thin strips.
- Meanwhile, in a large skillet heat up the remaining canola oil.
- Add the tomatillos, jalapeno, garlic and scallions. Cook on a medium high heat for about 10 minutes until tomatillos have softened.
- Pour in the broth and bring to a boil, then reduce the heat to a simmer for about 8 minutes, stirring every so often and allowing it to thicken.
- Pour the cooked tomatillo mixture into a blender, add in the cilantro and puree until you reach a smooth consistency.
- Transfer the pureed mixture back into the skillet, turn up to medium high heat and bring to a simmer, adding in the chicken, salt and pepper.
- Mix the sauce through, coating the chicken well. If you find that you want more sauce you can add in some water, a little at a time.
- Lay the lettuce and radicchio leaves out on a platter. Take a few pieces of chicken at a time and put into each lettuce leaf to serve.
- Sprinkle with cilantro, pomegranate, diced jalapeno and radish.