I hope you all had a great weekend! It was busy here, the kids were committed to field hockey practice, school projects and a 5k yesterday morning. At the end of the week, we always look forward to a break from the routine but this weekend was filled and had that busy feeling as well. It seems only fitting that yesterday afternoon would be reserved for some downtime, getting ready for the new week and a nice family dinner.
This chicken chili verde couldn't be easier! It came together so simply, first thing in the morning before we headed out for the day. The house smelled amazing when we returned! This hearty meal is protein packed and healthy, and can be as indulgent as you'd like. We served ours with a few blue corn tortilla chips and topped with cilantro. My hubby topped his with cotija cheese.
2 pounds boneless, chicken breasts
1 jar Frontera Tomatillo Salsa
1 green pepper, seeded and chopped
2 tablespoons jalapeno pepper, minced
1 tablespoon ground cumin
1/8 teaspoon ground cayenne
1 can great northern white beans, rinsed