Simple chicken chile verde with jicama salad
Diabetes-Friendly, Paleo, Soy-Free, Dairy-Free, Gluten-Free, Lean & Clean
30 – 45 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
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1 organic yellow onion
- Mexican spice blend (granulated garlic - cumin - dried Mexican oregano)
- ½ cup crushed tomatillos
- ½ cup diced mild green chiles
- 1 organic jicama (about 1 pound)
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- 2 tablespoons roasted pumpkin seeds
Make It Leaner
Omit the oil in the jicama salad and you will cut 70 calories and 7 grams of fat per serving. Adding a little extra cilantro and lime zest will help boost the flavor so you won’t miss the oil.
Calories: 540, Protein: 44g (88% DV), Fiber: 17g (68% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3g (15% DV), Cholesterol: 125mg (42% DV), Sodium: 310mg (13% DV), Carbohydrates: 40g (13% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.