Some favorite dishes can be made healthy and still taste great!
INGREDIENTS:
- 3 lbs. – Chicken breast
- 3 Tbsp. – Coconut Oil
- 2-3 tsp. – Spice mix (equal parts of ground cumin, chili powder, garlic powder and cayenne)
- 1 – large Onion, diced
- 6 – cloves of Garlic
- 2 – Jalapeño peppers, diced
- 1-2 – Poblano peppers, diced
- 2 q. – Chicken Stock
- 1 – can of Fire Roasted Tomatoes, 28 oz.
- 1 c. – Cilantro, chopped
- 1 – Avocado
- 1 – bunch of Cilantro
DIRECTIONS:
- Preheat your oven 375 degrees Fahrenheit (350 for convection).
- Place your chicken breasts in a large baking pan, and pour one tablespoon of oil over all, coating well. Sprinkle your spice mix seasoning over the chicken, coating well, and place in the oven.
- Cook for about 30-45 minutes until cooked through.
- Using two forks, shred or chop the chicken into small pieces.
- Meanwhile, in a large dutch oven over medium heat, melt the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.
- Add in the garlic and peppers and sauté for about 1-2 minutes, until fragrant.
- Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.
- Strain out some of the tomatoes, onions and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture.
- Add the chicken, cilantro and lime juice.
- Serve hot with some fresh cilantro and chopped up avocado to go on top.
Inspired in whole or in part by keyingredient.com.
