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Issue: Nursing 160September, 2016
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This Month's Featured Healthy Recipe 
Pulled Chicken Chile Verde 

Submitted by: Marcos D., RN, BSN   
   
  
Ingredients & Directions

1 Whole Deli Rotisserie Chicken
12 tomatillos
4 cloves garlic
3 limes
1 bunch fresh cilantro
1 cup chopped onions
1 med green bell pepper
1 jalapeno pepper
1 T canola oil
1 T ground cumin
Iodized sea salt and black pepper to taste

Pull meat from chicken after removing skin. (Most easily done when chicken is still warm).

Remove skins from tomatillos and chop. Chop garlic.
Remove zest from the 3 limes and set aside.

Combine chicken, cumin, salt & pepper + 2 t. oil. Mix to coat chicken with spices. Place mixture in medium pre-heated stockpot and cook 2-3 minutes on medium high..

Add remaining 1 t. oil, chopped onions, chopped tomatillos, and chopped garlic- cook for 3-4 minutes until onion is softened.
Add lime zest and juice from the 3 limes. Cover and simmer for 1 hour.

Remove seeds from jalapeno and finely chop. Remove seeds and core from green bell pepper and chop. Chop 1/2 cup Cilantro. Add these ingredients after chicken has simmered for one hour. Cook 5 minutes longer or until peppers are tender.

This chicken is great served over brown rice or in whole wheat tortillas with all the garnishes- light sour cream, low fat cheddar cheese, black olives and more fresh cilantro!

Serves 4 (with plenty of leftovers!): 340 Calories, 29 Gm protein, 5 Gm fiber
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P. Barry, RN, PCCN
Editor- USATravMed Newsletter