Tuesday, September 19, 2017

White Chili

Last night’s dinner was so delicious that I had to share with you today. As with most recipes, I put my own spin on it, and you can too. Let’s start with the actual recipe:

Gluten free, Paleo

·       1 1/2 lb Chicken breasts or thighs, Boneless skinless
·       1 Bell pepper, medium
·       1/2 cup Cilantro, fresh
·       1 Cilantro and lime, Fresh wedges
·       6 cloves Garlic
·       1 Jalapeno, small
·       1/2 Lime, Juice of
·       1 Onion, medium
·       1 tsp Oregano, dried
Canned Goods
·       4 cups Chicken broth, organic
·       1 14-ounce can Coconut milk, full-fat
Baking & Spices
·       1/4 tsp Black pepper
·       2 tsp Chili powder
·       1 tbsp Ghee or avocado oil
·       1 tsp Sea salt
Nuts & Seeds
·       2 1/2 tsp Cumin, ground

I used the slow cooker method. Started with onions, garlic, broth and chicken (added the peppers later). About an hour before dinner, I added in some chopped peppers, zucchini “zoodles” and the coconut milk. Right before serving I topped with lime juice and cilantro. My dish was more like a "stoup" - cross between a soup and stew :) 

My Dinner

The actual recipe photo - looks delicious, right!? 

1 comment:

  1. looks like the perfect meal for the cooler weather we've been having


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