Crockpot Chicken Chile Verde - 15.9g Carbs, 7.4g Fiber, 3.1g Sugars
From: www.nancynewcomer.com
Serves: 6
3 chicken thighs, skinless, bone-in
3 chicken breasts, skinless/boneless
1/2 cup chicken broth or water (can be omitted if you like it thicker) *Low Sodium Broth used for nutrition!
8 tomatillos
1 jalapeno pepper, halved & seeded
1 white onion, quartered
4 garlic cloves
Lime juice from 1 lime
1/2 tsp white pepper
1 tsp sea salt
2 tsp cumin
1/2 cup cilantro, plus extra for garnish later
1 Tbsp olive oil OR coconut oil
3 zucchini, diced
2 medium avocados for garnish
In a blender, add tomatillos, jalapeno pepper, onion, garlic, lime juice, pepper, sea salt cumin and cilantro. Turn on until just blended. Place chicken in a crockpot and pour tomatillo mixture over it along with half cup of chicken broth. Cook on high for about 3 -3 ½ hours. Check a couple of times periodically to blend and stir. After it's done, chicken will be ready to shred with a fork. In a side skillet, heat oil and saute zucchini until browned. Fold into chicken chili mixture. Serve in bowls and garnish with fresh cilantro & avocado slices (the equivalent of ¼ avocado per serving)
Nutrition From: www.caloriecount.about.com
Servings: 6
Serving Size: 410 g
Nutrition per Serving: 472 Calories, 240 Calories from Fat, 26.7g Total Fat, 6g Saturated Fat, 0g Trans Fat, 125mg Cholesterol, 456mg Sodium, 1,116mg Potassium, 15.9g Total Carbs, 7.4g Dietary Fiber, 3.1g Sugars, 44.2g Protein
Vitamin A 11% - Vitamin C 59% - Calcium 7% - Iron 19%
Nutrition Grade: B+
Good points:
Low in sugar
High in niacin
High in selenium
High in vitamin B6
High in vitamin C
Posted by: chefgloria1030@yahoo.com
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