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Keeping it Simple Cookbook

Last week, I attended a cookbook signing at Melissa’s Produce with Yasmin Fahr, featuring her first cookbook "Keeping it Simple".

Her cookbook features delicious, fresh and simple recipes with easy weeknight and one pot meals. Some of the dishes we tasted from the cookbook: Bake Feta, Mushrooms and Ricotta Toast, Lemony Orzo with Prawns, 30 Minute Green Chicken Chili and Lemon Saffron Chicken Kebabs.

To learn more about Yasmin Fahr and to purchase her cookbook: KEEPING IT SIMPLE

My favorite was the 30-Minute Green Chicken Chili so I made this over the weekend ( recipe below). The flavor was amazing and it’s one of those dishes I will make over and over again. Special thanks to Melissa’s for the produce to make this delicious dish!

AND I was so excited to win a beautiful wine and exotic fruit basket for their social media contest during the event. If you're looking for specialty produce and what's in season, check out the website for Melissa's.

Here is the recipe for the 30 Minute Green Chicken Chili.

30 Minute Green Chicken Chili

Serves 2-4


2 Tablespoons olive oil

1 onion, diced

2 jalapeño chilies, 1 seeded and diced, 1 sliced for garnish

2 poblano or green bell peppers, seeded and diced

6 tomatillos husked or green tomatoes, chopped

salt and pepper

2 garlic cloves, minced

1 Tablespoon cumin

1 Tablespoon oregano

1 lb, skinless boneless chicken thighs

2 cups of chicken broth

1 (4oz) can green chilies, chopped

2 limes, 1 juiced and 1 for serving

Optional Garnish: cilantro, jalapeno, avocado


Heat oil in a large pot or dutch oven.

Add onions, tomatillos, jalapeño and pepper, salt and pepper. and cook util softened, about 5 minutes. Add garlic, cumin and oregano and cook for about a minute.

Season chicken with salt and pepper and add to the pot. Pour in chicken broth and raise the heat to maintain a gentle simmer. Cover and cook until the chicken is cooked through, about 10 minutes.

Remove chicken and place on a plate. Use a fork and knife to shred the chicken and add it back to the pot, along with green chilies. Cook until chicken is warmed through, about 2 minutes. Squeeze in lime and adjust seasoning as needed.

Ladle into bowls, top with optional garnish and serve with lime wedges.


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