Mexican · Lunch
Shredded Chicken Bowl with Green Sauce (GLP-1)
Poached and hand-shredded chicken breast tossed in a blended tomatillo-jalapeño green sauce, served over black beans and cauliflower rice with cabbage, radish and lime. Light, protein-forward and easy to digest, with minimal starch and no fried or heavy elements.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
392Calories
41.2gProtein
10.8gFat
33.6gCarbs
6.8gSugar
10.9gFiber
798mgSodium
100mgChol
1.9gSat Fat
1380mgPotassium
135mgCalcium
4.1mgIron
0.4mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Trim the chicken breast of excess fat, pat dry with paper towels, then stem and chop the jalapeno, mince the garlic, chop the cilantro, slice the cabbage thinly, and slice the radishes thinly.
2
Poach
Place chicken in a saucepan, cover with water by 1 inch, add a pinch of salt, and simmer over medium heat 12-14 minutes until the internal temperature reaches 165°F.
3
Blitz
Combine the drained tomatillo, chopped jalapeno, minced garlic, cilantro and lime juice in a blender; blitz on high 30-45 seconds until smooth and pale green.
4
Plate
Spoon cauliflower rice and black beans into a bowl, top with saucy shredded chicken, scatter cabbage and radish over the top, finish with cilantro leaves, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken breast, boneless skinless
- 7 oz200g canned tomatillo, drained
- 22 jalapeno
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp cilantro leaves, plus extra for garnish
- 2 tbsp2 tbsp lime juice
- 2/3 cup170g black beans, cooked and drained
- 2/3 cup100g cauliflower rice, raw
- 1 cup70g cabbage
- 44 radishes
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp cumin, ground
