Tomatillo Ranch Chicken
Roasted Zucchini and Corn on the Cob
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 tomatillos, husks removed
- ½ cup packed fresh cilantro
- 1 avocado, peeled
- 1 Tbsp minced garlic
- ½ cup milk
- Juice and zest of 1 lime
- ¼ cup mayonnaise
- ¼ cup sour cream
Instructions
- Cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Lightly season with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat until done. .
- Meanwhile, process tomatillos, cilantro, avocado, garlic, milk, lime zest, lime juice, mayonnaise, and sour cream in a blender until smooth.
- Serve sauce over chicken.
Side Dish Ingredients
- 3 zucchini, cut into ½-inch-thick slices
- 2 Tbsp olive oil
- 1 (12-count) pkg frozen mini ears corn on the cob
- ¼ cup butter, softened
Side Dish Instructions
- Preheat oven to 400°F. Toss zucchini with oil on a rimmed baking sheet; lightly season with salt and pepper. Bake 15 minutes or until tender.
- Cook corn according to package directions; serve with butter and season to taste.
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