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Preparation 1. Preheat broiler.

Ingredients 5 poblano chiles (about 3/4 pound) 4 jalapeño peppers (about 4 1/2 ounces) 5 1/2 cups chopped tomatillos (about 1 3/4 pounds; about 16 small) 2 cups chopped onion (1 large) 1 tablespoon sugar 5 garlic cloves, minced 1 (4.5-ounce) can chopped green chiles, undrained 6 (8-ounce) bone-in chicken breast halves, skinned 1 1/2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1 tablespoon canola oil 1/4 cup chopped fresh cilantro 1/3 cup reduced-fat sour cream (optional)

“As teenagers we’re always on the go! Sometimes we don’t know what to cook or eat when our parents aren’t here. When meal planning, we automatically develop healthy eating habits. We are able to add variety to the meals because it’s planned. We save money finding healthy foods for low prices. Sure it takes time to meal plan but it’s definitely worth it.”

2. Place poblano chiles and jalapeno peppers on a foillined baking sheet. Broil 10 minutes or until blackened and charred, turning occasionally. Place peppers in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles and peppers; cut in half lengthwise. Discard seeds and membranes. Chop poblano chiles. Finely chop jalapeno peppers. 3. Combine poblano chiles, jalapeño peppers, tomatillos, and next 4 ingredients (through green chiles) in a large bowl. 4. Sprinkle chicken with cumin and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken to pan. Cook 2 1/2 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Pour tomatillo mixture over chicken. Cover and cook on LOW for 3 1/2 hours or until chicken is tender. 5. Remove chicken from slow cooker; keep warm. Pour sauce into a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until reduced to 4 1/2 cups. 6. Serve chicken with sauce. Sprinkle with chopped cilantro. Garnish with sour cream, if desired.


The recipe “Chicken Verdes” appeals to teens in many ways. My meal involves using teen-friendly equipment such as a boiler. Another way this recipe appeals to teens is the preparation method. As teenagers we only know the basic of cutting ingredients like the chili’s and peppers. The menu is also very appealing because of the spicy flavours put in like the jalapeño peppers. It has a variety of colors and shapes in the one dish, like the chicken and sauce put together. This meal is very inexpensive when making it. It can be done using many different ingredients and could be made with the items you have at home. To make the menu fuller you can add corn tortillas and a simple green salad round out the menu. The menu provides a tasty and healthy alternative then your regular everyday chicken recipe.

The meal fits perfectly with the food guide. It has some servings for meat and provides a mixture of vegetables. It follows the Canadian Food Guide because the food is evenly divided into all 4 food groups. The tortilla is whole wheat which equals one full serving of grain products. It has 1 serving of meat and alternatives of the chicken. The mixture of vegetables in total will contain about 2 servings because of the salad, the chilies and peppers etc. the sour cream is optional but if included it would provide ½ a serving of milk and alternatives. The meat is cooked olive oil which is a healthy alternative.

“Using this recipe you can make many more! Don’t throw out the leftovers, you can make food last just with the leftovers you had. In this recipe you could use this chicken to make a chicken salad just by adding some salad. Another thing you could make is by adding a tortilla, lettuce and some spices you could transform this recipe into a chicken wrap ready to go. We could also make a great chicken sandwich by adding bread, mayo and some lettuce. These easy recipes are great to make and could be made using your left over Chicken Verde recipe.”


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