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:
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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