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Loading...| 3 1/2 cups chicken broth | |
| 1 1/2 lbs potatoes , peeled and cut into 1 inch cubes | |
| 2 lemons , cut in half | |
| 3 fresh jalapeno peppers , slit down the center , seeds left in | |
| 2 teaspoons cumin | |
| 1 lb boneless skinless chicken breast | |
| 1/2 cup cilantro | |
| 2 hard-boiled eggs , peeled and quartered | |
| 1 medium red bell pepper , seeded , membranes removes , cut in thin strips | |
| 1/2 cup green pimento stuffed olive , cut in half across | |
| 4 whole green onions | |
| 1 cup of your favorite salsa |
| 1. | In a large pot, bring chicken broth, potatoes, lemon halves, jalapenos, and cumin to a boil. |
| 2. | Reduce heat, cover and simmer until potatoes are tender, about 25 minutes. |
| 3. | Transfer potatoes to a large serving bowl. |
| 4. | Add chicken to the pot, cover and cook until done, approximately 10-15 minutes. |
| 5. | Remove chicken and let cool before dicing and adding to the serving bowl. |
| 6. | Stir in cilantro, eggs, red bell pepper, green olives, green onions, and salsa. |
| 7. | Serve cold. |
This dish is low in calories and fat, high in protein, and packed with flavor.
Great for meal prep and easy to customize with your favorite veggies.
The dish requires a bit of prep work and simmering time, but the end result is well worth it.
This dish is high in protein and potassium, which can help regulate blood pressure and reduce the risk of heart disease.
Additionally, it is low in fat and calories, making it a healthy yet satisfying meal option.
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