Chicken Chili Verde
Tomato, Cucumber, and Radish Salad
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 Tbsp olive oil
- ½ small onion, diced
- 2 cloves garlic, minced
- 2 tsp ground cumin
- ¼ tsp smoked paprika
- 1 cup chicken broth
- 1 (8-oz) jar salsa verde
Instructions
- Sprinkle chicken lightly with salt and pepper. Cook in hot oil in a Dutch oven over medium-high heat 5 minutes or until browned, stirring often.
- Remove chicken from pot; reduce heat to medium. Add onion and garlic to pot; cook 5 minutes.
- Add cumin and paprika; cook 3 minutes. Add broth, salsa, and chicken; bring to a boil. Reduce heat, and simmer 20 to 25 minutes.
Side Dish Ingredients
- 1½ cups grape tomatoes, cut in half
- ½ cucumber, thinly sliced
- ¼ cup thinly sliced radishes
- 2 Tbsp chopped fresh flat-leaf parsley
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
Side Dish Instructions
- Toss together all ingredients in a bowl. Season with salt and pepper to taste. Cover and chill.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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