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Chicken chile verde with jicama salad

Paleo, Gluten Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 520 Calories/Serving

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.

Ingredients

  • 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

Chef's Tip

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.

Instructions

1

Poach the chicken

Bring a medium sauce pot of lightly salted water to a boil. Carefully lower the chicken into the boiling water and cook until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer to a plate to cool, then using a fork, shred the chicken.
While the chicken cooks, prepare the chile verde.

2

Prep the onion; cook the chile verde

  • Peel and coarsely chop the yellow onion.
In a large frying pan over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the chile verde spice blend and cook until fragrant, 1 to 2 minutes. Add the tomatillos, green chiles, and ½ cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
Stir in the shredded chicken and continue simmering until the sauce is the consistency of a thick stew, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. While the chile verde cooks, prepare the jicama salad.

3

Make the jicama salad

  • Cut the jicama sticks into ½-inch pieces.
  • Zest and juice the lime.
  • Coarsely chop the cilantro. Set aside half for garnish.
  • If using, remove the stem, ribs, and seeds from the jalapeño; coarsely chop the jalapeño. Wash your hands after handling.
In a medium bowl, stir together the jicama, lime zest and juice, half the cilantro, 1 tablespoon oil, and as much jalapeño as you like. Season to taste with salt and pepper.

4

Serve

Transfer the chicken chile verde to individual bowls and garnish with the pumpkin seeds and remaining cilantro. Serve the jicama salad on the side.

Nutrition per serving: 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). Not a significant source of trans fat.

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