Mexican Chili Lime Chicken with Broccoli and Spinach
260
Calories
37g
Protein
22g
Carbs
4g
Fat
Mexican Chili Lime Chicken with Broccoli and Spinach. A filling mexican plate built around chicken and plenty of broccoli.
Kcal 260 · Protein 37 g · Carbs 22 g · $ 4.00 per serving
Protein 37g · Carbs 22g · Fat 4g
12 min
Prep
20 min
Cook
$ 4
Per Plate
260
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 3.5 oz chicken breast
- 1.5 cups cooked broccoli (from 1.95 cups raw)
- 1 cups cooked spinach (from 5 cups raw)
- 2 limes, juiced
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 1 cup low sodium chicken broth
- fresh cilantro, chopped
- 7 oz chicken breast
- 3 cups cooked broccoli (from 3.875 cups raw)
- 2 cups cooked spinach (from 10 cups raw)
- 4 limes, juiced
- 2 tsp chili powder
- 2 tsp ground cumin
- 4 cloves garlic, minced
- 2 cups low sodium chicken broth
- fresh cilantro, chopped
- 14 oz chicken breast
- 6 cups cooked broccoli (from 7.8 cups raw)
- 4 cups cooked spinach (from 20 cups raw)
- 8 limes, juiced
- 4 tsp chili powder
- 4 tsp ground cumin
- 8 cloves garlic, minced
- 4 cups low sodium chicken broth
- fresh cilantro, chopped
- 21 oz chicken breast
- 9 cups cooked broccoli (from 11.7143 cups raw)
- 6 cups cooked spinach (from 30 cups raw)
- 12 limes, juiced
- 6 tsp chili powder
- 6 tsp ground cumin
- 12 cloves garlic, minced
- 6 cups low sodium chicken broth
- fresh cilantro, chopped
- 28 oz chicken breast
- 12 cups cooked broccoli (from 15.6 cups raw)
- 8 cups cooked spinach (from 40 cups raw)
- 16 limes, juiced
- 8 tsp chili powder
- 8 tsp ground cumin
- 16 cloves garlic, minced
- 8 cups low sodium chicken broth
- fresh cilantro, chopped
Before You Start
Cut the broccoli into even florets and have the spices measured before you start.
How To Make It
- Simmer the chicken broth, lime juice, chili powder, cumin, and garlic in a wide pan for 2 minutes until fragrant.
- Add the chicken breast, cover, and poach for 14 minutes until the center reaches 165°F and is no longer pink.
- Rest the chicken for 3 minutes, then slice it across the grain.
- Steam the broccoli in the same broth covered for 6 minutes until bright green and fork tender.
- Stir in the spinach and cook for 2 minutes until just wilted.
- Plate the vegetables, top with the sliced chicken, and finish with fresh cilantro.
Fix It: If the chicken has not reached 165°F, keep it covered and check again every 2 minutes.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories260
- Protein37g
- Carbs22g
- Fat4g
- Fiber8g
- Sodium174mg
Bonus Benefits
- A Healthy Weight
- Eating Well
- Steady Energy
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Broccoli: fiber and sulforaphane, reported to back up your body's cleanup crew.
Spinach: iron, folate, and magnesium, reported to steady your energy and your calm.
Broccoli: fiber and sulforaphane, reported to back up your body's cleanup crew.
Spinach: iron, folate, and magnesium, reported to steady your energy and your calm.
Tools For This Recipe
That link pays me sometimes. I'm a Digital Personal Chef, not a saint. No spam, unsubscribe anytime. Talk to your Doctor.