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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Ingredients
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
Directions
To make the verde sauce:
- Heat the broth in a medium pot over high heat. Once it boils, reduce the heat to medium-low and add the tomatillos, jalapeños and garlic cloves. Cook at a brisk simmer until the vegetables are soft, 5 to 6 minutes.
- Transfer the contents of the pot to a blender. Start to blend on low speed. While the blender is running, add the onion, cilantro, cumin, lime juice, salt and pepper through the feeder. Continue to blend until smooth, about 2 minutes. Set aside.
To make the chicken:
- Heat the oil in a large sauté pan over medium-high heat. Season the chicken breasts generously with salt and black pepper and add them to the hot pan. Cook until the chicken is browned, about 3 minutes per side.
- Reduce the heat to low, and add the blended verde sauce. Cover the pan, and simmer until the chicken is very tender, 20 to 25 minutes.
- Transfer the chicken to a platter. Using two forks, shred the meat. Return the chicken to the pan, toss with the sauce, and serve immediately.
Note: Any leftover chicken can be refrigerated for up to three days in an air-tight container.
Nutritional information
Makes 4 servings
Nutrition per serving:
Calories 272
Fat 11g
Saturated fat 2g
Cholesterol 73mg
Fiber 3g
Protein 30g
Carbohydrate 12g
Sodium 188mg
