Doreen’s Jalapeno Chicken

May 02, 2022

Don’t be fooled. This seems like such a simple idea BUT it’s way more than the sum of its parts.

As soon as Doreen (one of my Naturally Healthy Club clients) mentioned this dish as one of her favourites – it immediately went on my list of ‘ideas to try’.

It’s just chicken, pickled jalapenos, sour cream and some salad leaves (or shaved cabbage as I’ve used here). Talk about a flavour explosion.

Love the contrast between the hot chillies and the cool creamy sour cream.

I’ve used my own quick pulled chicken here but for an even easier version you could just pickup a BBQ chicken from the supermarket on the way home.

Doreen's Jalapeno Chicken

Total Time 15 minutes

Servings 2 hungry people

Ingredients

450 g chicken breast fillets
1/2 cup sour cream
2-4 tablespoons pickled jalapeño
1 bag coleslaw mix or salad leaves

Metric - US Customary

Instructions

Bring a medium pot of salted water to the boil. If your chicken breasts are large slice them into 2-3 pieces. Place chicken in the pot and simmer rapidly for 8-10 minutes until the chicken is cooked through. You’re aiming for 73C (165F) when tested with a meat thermometer. Or when no longer pink in the middle if you cut through one to test.
When the chicken is cooked, place in bowl and allow to rest and cool for a few minutes. Then either slice or carefully use 2 forks to shred the chicken into bite sized pieces.
Place coleslaw mix / salad leaves on a serving platter or divide between two plates. Top with chicken then spoon over the sour cream and sprinkle over the jalapenos.

Video

Variations & Substitutions for Doreen’s Jalapeno Chicken

plan-B (pantry) – use frozen veg to serve. Good with green beans.

short on time – use store bought BBQ chicken.

vegetarian – the sour cream and jalapeno combo is fab with lentils, chickpeas or boiled eggs.

different protein – as above, also good with steak or a pork chop.

dairy-free – use cashew ‘sour cream’ or this lemon tahini sauce.

more substantial (carb lovers) – warm tortillas or corn chips.

more substantial (low carb) – avocado, roast cashews, roast walnuts, other roast nuts.

family-friendly – serve jalapenos on the side and see the carb lovers option. Or use a mild Mexican salsa.

different vegetables – any cooked or raw veg are good. I’ve just used the coleslaw for ease. Keen to try it with my Beautiful Broccoli.

no pickled jalapenos – use any pickled chilli or replace with your favourite hot sauce or salsa.

Waste Avoidance Strategy

breast fillets – freeze them.

sour cream – keeps for weeks in the fridge.

pickled jalapeño – will keep for months in the fridge.

coleslaw mix – will keep for a few weeks in the fridge but best to use for another meal.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens.

Problem Solving Guide

bland – more salt! Or a squeeze of lime. Or add in a flavour bomb.

too dry – more sour cream will help. Next time get the chicken out earlier.

Prepare Ahead

You can cook the chicken ahead. Leftovers will keep in the fridge for 1-2 weeks. The cooked chicken can be frozen but don’t freeze the sour cream or the salad / coleslaw unless you want wilted veg and curdled cream.