Mexican · Lunch
Shredded Chicken Bowl with Green Sauce (Low-Calorie)
Poached shredded chicken breast tossed in a blended tomatillo-jalapeno green sauce, served over cauliflower rice with black beans, cabbage, radish and a light dusting of cotija. Bright, tangy and lightly spiced, the bowl leans on herbs and lime rather than fat for flavour, keeping it light and citrus-forward.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
378Calories
47.3gProtein
9.6gFat
22.8gCarbs
6.4gSugar
8.1gFiber
1046mgSodium
140mgChol
2.9gSat Fat
1450mgPotassium
180mgCalcium
3.4mgIron
0.5mcgVitamin B12
38mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Trim the chicken breast. Roughly chop the onion, garlic, jalapeno and cilantro, setting them aside.
2
Poach
Place chicken in a saucepan with stock over medium heat. Simmer 12-14 minutes until opaque and 165°F inside.
3
Rest
Cool the chicken 5 minutes, then shred it into bite-size strands with two forks.
4
Blitz
Combine canned tomatoes, jalapeno, cilantro, lime juice, garlic, onion and cumin in a blender; blitz 45 seconds until smooth and bright green-flecked.
5
Simmer
Pour sauce into a skillet over medium-low heat and simmer 5-6 minutes, stirring, until thickened and coats a spoon.
6
Toss
Add shredded chicken to skillet and toss over low heat 2 minutes until coated and warmed through; season with salt and pepper.
7
Steam
Warm cauliflower rice in a pan with olive oil over medium heat 3-4 minutes, stirring, until softened.
8
Plate
Spoon cauliflower rice into a bowl, top with black beans, cabbage, and green-sauced chicken. Scatter radishes, cotija and cilantro over top and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless, skinless chicken breast
- 2 cup480ml chicken stock, for poaching
- 7 oz100g, a third of a 14.5 oz can canned tomatoes
- 22 jalapeno
- 1/2 cup20g cilantro leaves, plus extra for garnish
- 2 tbsp2 tbsp lime juice
- 2 clove2 clove garlic
- 11 small onion
- 1 tsp1 tsp ground cumin
- 1 cup150g cauliflower rice
- 1/2 cup86g cooked black beans
- 1 cup70g cabbage
- 44 radishes
- 2 tbsp14g crumbled cotija cheese
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
