mexican

Zacatecas Style Wedding Chicken with Almond Chile Sauce

This simmered dish pairs cooked chicken thigh, shredded or sliced with dried guajillo chiles, stemmed and seeded, almonds and chicken broth, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

54 g Protein

40 g Carbohydrates

32 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

196g cooked chicken thigh, shredded or sliced 237 kcal
3g dried guajillo chiles, stemmed and seeded 1 kcal
45g almonds 261 kcal
5g garlic, minced 7 kcal
151g chicken broth, low sodium 9 kcal
0.63 tsp (1g) ground cumin 4 kcal
0.31 tsp (1g) ground cinnamon 2 kcal
0.31 tsp (1g) salt 0 kcal
2.51 piece (60g) corn tortillas 131 kcal

Cooking instructions

almonds
Toast almonds in a dry skillet over medium heat until lightly golden; set aside.
dried guajillo chiles
Toast guajillo chiles 10 seconds per side, then soak in hot water 10 minutes; drain.
dried guajillo chilesalmondsgarlicchicken brothground cuminground cinnamonsalt
Blend soaked chiles with toasted almonds, garlic, broth, cumin, cinnamon, and a pinch of salt until smooth.
Simmer the sauce in a small pan for 5-7 minutes, stirring, until thickened slightly.
corn tortillas
Slice the cooked chicken and warm it in the sauce for 2 minutes. Serve with warm corn tortillas.