Chicken with Pumpkin Seed Sauce (Chicken Pepián)

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Kosh salt and freshly-cracked black pepper
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  Optional Toppings: Chopped Fresh Cilantro, Thinly-Sliced Green Onions, Chopped Pepitas, Etc.
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  1 lbs Tomatillo
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  1 Poblano Pepper(117g)
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  0.7 cup Pumpkin Seeds (Pepitas)
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  1 Yellow Onion(110g)
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  5 Garlic(15g)
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  1 JalapeñO Pepper(14g)
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  1 cup Cilantro, Fresh
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  0.5 cup 1/2 cup vegetable stock or water
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  2 tbsp Lime Juice, Fresh
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  0.5 tsp Cumin, Ground
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  Kosher salt and freshly-cracked black pepper

Instructions

1. 1Pat the chicken breasts dry and season generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook 6–8 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes, then cut into bite-sized pieces.
2. 2While the chicken rests, heat olive oil in the same skillet over medium-high heat. Add the pumpkin seeds and cook 2–3 minutes, stirring frequently, until fragrant and lightly toasted. Transfer to a plate.
3. 3In the same skillet, add the diced onion and cook 4–5 minutes over medium-high heat, stirring occasionally, until softened and translucent. Stir in the minced garlic and jalapeño, and cook 1–2 minutes more until fragrant.
4. 4Add the tomatillos, poblano pepper, toasted pumpkin seeds, cilantro, lime juice, cumin, and vegetable stock to a blender or food processor along with the cooked onion mixture. Blend until completely smooth, about 1–2 minutes. Taste and adjust seasoning with salt and pepper as needed.
5. 5Return the pureed sauce to the skillet and warm over medium heat, stirring occasionally, for 2–3 minutes until heated through. Stir in the cooked chicken pieces until evenly coated.
6. 6Divide the chicken and sauce evenly into 6 airtight containers while hot. Allow to cool to room temperature, then seal and refrigerate.