Lately, I’ve been noticing that while I like eating fish, I don’t have that fully satisfied feeling after I’m done eating. Plus I’m not quite getting all the protein I’m aiming for each day. So I decided to switch things up a bit and make some chicken. Now, I’m not one of those individuals that can sit down and devour a whole chicken breast – I pretty much have to force myself to eat any more than 4 bites. However, I have discovered that if the chicken is “hidden” amongst other things, such as covered in a sauce, or wrapped in a tortilla, or in a salad, I will eat it.
This weekend I was trying to think of a way I could disguise some chicken in a healthy way and suddenly I had an idea! GREEN CHICKEN! It’s basically shredded chicken cooked in green enchilada sauce. So I went to the store to grab the ingredients and now that I’m more conscious of what I’m feeding my body with, I started looking at the nutrition labels. While I thought the green enchilada sauce would have been a good choice (or at least not a bad choice), I tried reading the ingredient list and was unable to get through the first 2-3 lines without running into some bizarre, unnatural ingredient that I couldn’t pronounce (and I’m pretty good with phonetics). So I started combing the shelves and that’s when I discovered Herdez’ salsa verde. I recognized every single ingredient listed and the calorie & sodium count was more in the appropriate range for my lifestyle.
Turns out the taste is definitely different than the green enchilada sauce I’m used to, but its still got great flavor. Next time I’ll add a few things to doctor up the sauce so its got a little kick to it. Once the chicken is cooked, you can use it in casseroles, enchiladas, tacos, taco salads, etc…
3 1/2 lbs Boneless, Skinless Chicken Breast meat, rinsed (goodbye sodium!)
1 large jar Herdez Salsa Verde
1 Onion (yellow or white), sliced, diced, or quartered
1 tsp Cumin
1 Tbsp Oregano
Garlic Salt to taste
Put some of the onion in the bottom of a large crockpot, arrange the chicken breasts on top of the onion, then put the remaining onion in. Pour the jar of salsa verde over the ingredients, add the seasonings. Cook on high for 4 hours, or on low for 6-8 hours. Chicken will be ready when you can easily shred with a fork. It should just fall apart when pressure is applied.
Once the chicken is done, remove from the juices and shred chicken using 2 forks, or chop chicken into bite-sized pieces. Add to your salad, wrap up in your favorite tortilla, roll up in a corn tortilla and pour some of the sauce over the top to make enchiladas, etc.
One 4 oz serving contains:
2.2 g fat
21.2 g protein
4.7 g total carbs
1.1 g dietary fiber
2.0 g sugars
344.5 mg sodium