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A flavorful entree, rich in nutrients and low in calories
This warm, spicy dish is filled with flavor and comforting nourishment. Not only are the spices in this dish tasty, but they’re also filled with phytochemicals and antioxidants. It’s a perfectly healthy dish that can be made for dinner or lunch.
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For the verde sauce:
3 cups low-sodium, organic chicken broth
16 small tomatillos, husked
2 jalapeño peppers, seeded and halved
3 garlic cloves, peeled
1 large white onion, chopped
1 bunch cilantro (about 3 ounces)
1 teaspoon ground cumin
Juice of 2 limes
Sea salt and freshly ground black pepper, to taste
For the chicken:
2 tablespoons extra-virgin olive oil
4 (5-ounce) boneless, skinless organic chicken breasts
Sea salt and freshly ground black pepper, to taste
To make the verde sauce:
To make the chicken:
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Note: Any leftover chicken can be refrigerated for up to three days in an air-tight container.
Makes 4 servings
Nutrition per serving:
Calories 272
Fat 11g
Saturated fat 2g
Cholesterol 73mg
Fiber 3g
Protein 30g
Carbohydrate 12g
Sodium 188mg
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