This warm, spicy dish is filled with flavor and comforting nourishment. Not only are the spices in this dish tasty, but they are also filled with phytochemicals and antioxidants. Click here to view PDF version.
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
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.
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 and using two forks, shred the meat. Return the chicken to the pan and toss with the sauce and serve immediately.
Note: Any leftover chicken can be refrigerated for up to 3 days in an air-tight container.
Nutritional analysis per serving
calories 272 • fat 11 g • saturated fat 2 g • cholesterol 73 mg • fiber 3 g • protein 30 g • carbohydrate 12 g • sodium 188 mg