Chicken chile verde with jicama relish and paprika rice
Gluten-Free, Dairy-Free, Soy-Free, Paleo-Friendly
30 – 40 Minutes
Tomatillos and mild green chiles add sweetness to this paleo and gluten-free, family-friendly chicken dinner.
In your bag
- 1 cup long-grain white rice*
- 1 teaspoon sweet paprika
- 4 chicken cutlets (about ¼ pound each)
- 1 yellow onion
- Chile verde spice blend (granulated garlic - ground cumin - dried Mexican oregano)
- 1⅓ cups crushed tomatillos
- ⅔ cup diced mild green chiles
- 1 pound jicama
- 1 lime
- 6 or 7 sprigs fresh cilantro
- ¼ cup roasted pumpkin seeds
- *Not paleo; omit for a paleo-strict version.
When you have multiple pots and pans on the stove at the same time, such as the rice and chile verde in this recipe, organize your stovetop by setting what requires the most attention (the chile verde) closest to you and what requires the least attention (rice) on a back burner.
Make It Ahead
The chile verde (Steps 2 and 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. Twenty minutes before serving, gently rewarm the chile as you proceed with Steps 1, 4, and 5.
Calories: 600, Protein: 34g (68% DV), Fiber: 12g (48% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 85mg (28% DV), Sodium: 310mg (13% DV), Carbohydrates: 62g (21% DV), Total Sugars: 8g, 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.