Chicken chile verde with jicama salad
Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free
30 – 40 Minutes
Tangy tomatillos and mild green chiles provide the signature color and rich yet mild savoriness of this paleo and gluten-free stew.
In your bag
- Two 6-ounce boneless skinless chicken breasts
- 1 yellow onion
- Chile verde spice blend (dried oregano - ground cumin - granulated garlic)
- ⅔ cup crushed tomatillos
- ⅓ cup diced mild green chiles
- ½ pound jicama sticks
- 1 lime
- Fresh cilantro
- 1 jalapeño (optional)
- 3 tablespoons roasted pumpkin seeds
Make it Leaner: Omit the oil in the jicama salad and you will lower the calories by 70 and the fat by 7 grams per serving. Adding a little extra jalapeño and lime zest will help boost the flavor so you won’t miss the oil.
Protein: 45g (90% DV), Fiber: 12g (48% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 125mg (42% DV), Sodium: 600mg (25% DV), Carbohydrates: 32g (11% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).