Chicken Chili Verde
Bacon-Wrapped Sweet Potato Wedges
Ingredients
- 2 lb tomatillos, peeled
- 1 jalapeño pepper, seeded
- 2 Tbsp fresh lime juice
- 1 cup chopped fresh cilantro
- ½ tsp salt
- ½ tsp pepper
- 2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 onion, diced
- 5 cloves garlic, minced
- 3 Tbsp avocado oil
- 1 Tbsp ground cumin
- ½ tsp smoked paprika
- 3 cups organic chicken broth
Instructions
- Bring tomatillos, jalapeño, and water to cover to a boil in a large Dutch oven; reduce heat, and simmer 10 minutes or until tender. Drain and transfer to a blender.
- Add lime juice, cilantro, and ½ tsp each salt and pepper with center piece of blender lid removed (allowing steam to escape), and process until smooth.
- Season chicken lightly with salt and pepper. Cook chicken, onion, and garlic in hot oil in Dutch oven over medium heat until chicken is browned. Add cumin and paprika; cook 3 minutes.
- Add broth and homemade salsa; bring to a boil. Reduce heat, and simmer 20 to 25 minutes.
Side Dish Ingredients
- 4 large sweet potatoes, peeled and cut into ½-inch-thick wedges
- 2 Tbsp coconut oil, melted
- 1 tsp salt
- ½ tsp pepper
- 12 slices bacon, halved
Side Dish Instructions
- Preheat oven to 400°F. Toss together potatoes and oil on a rimmed baking sheet. Sprinkle with salt and pepper; toss. Wrap each wedge with 1 piece bacon.
- Bake 30 minutes or until potatoes are tender and bacon is crisp.
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