Chicken Chili Verde
Arugula with Citrus and Jicama
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
- 6 boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 Tbsp avocado oil
- 1 onion, diced
- 5 cloves garlic, minced
- 1 Tbsp ground cumin
- ½ tsp smoked paprika
- 2 cups 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 ½ 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 large 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
- 2 navel oranges, peeled and sectioned
- 1 jicama, peeled and diced
- 3 Tbsp fresh lime juice
- 3 Tbsp extra virgin olive oil
- ½ tsp salt
- ½ 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 0 | 0 | 0 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 0 | 0 | 0 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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