Chicken Chili Verde
Arugula with Citrus and Jicama
Ingredients
- 1 lb tomatillos, peeled
- ½ small jalapeño pepper, seeded
- 1 Tbsp fresh lime juice
- ½ cup chopped fresh cilantro
- ¼ tsp salt
- ¼ tsp pepper
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 Tbsp avocado oil
- ½ onion, diced
- 2 cloves garlic, minced
- 2 tsp ground cumin
- ¼ tsp smoked paprika
- 1 cup organic chicken broth
Instructions
- Cook tomatillos and jalapeño in a large saucepan over medium heat 10 minutes or until charred.
- Process tomatillos, jalapeño, lime juice, cilantro, and ¼ tsp each salt and pepper until smooth in a blender with center of lid removed so heat can escape.
- Sprinkle chicken lightly with salt and pepper. Cook in hot oil in a Dutch oven over medium-high heat 5 minutes or until browned.
- Remove chicken; reduce heat to medium. Add onion and garlic to pot; cook 5 minutes. Add cumin and paprika; cook 3 minutes.
- Add broth, tomatillo salsa, and chicken; bring to a boil. Reduce heat, and simmer 20 to 25 minutes.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- 1 navel orange, peeled and sectioned
- 1 small jicama, peeled and diced
- 1½ Tbsp fresh lime juice
- 1½ Tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine arugula, orange sections, and jicama in a large bowl.
- Combine lime juice, oil, salt, and pepper; drizzle over salad. Toss and serve immediately.
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