Directions
Subtitle: An Authentic and Environmentally Friendly Tribute to Mexican Cuisine
Description: This enchanting recipe features fresh herbs and vegetables, making it both healthy and sustainable. It is also gluten-free, grain-free, nut-free, oil-free, low-carb, high-protein, and kid-friendly. Prepare your taste buds for a delightful meal!
Ingredients List:
– 2 tablespoons coconut oil
– 1/2 cup chopped cilantro (fresh)
– 1/2 cup chopped green onion (scallions)
– 2 cloves garlic, minced
– 1/2 teaspoon ground coriander
– 1/2 teaspoon chili powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pound boneless skinless chicken breast, sliced into thin strips
– 1 cup cooked lentils, drained and rinsed
– 1 cup cooked quinoa, drained and rinsed
– 1 cup shredded cabbage (green or red)
– 1 avocado, sliced
– 2 tomatoes, sliced
– 2 jalapeños, seeded and cut into thin strips
– 1 bunch microgreens (optional), torn apart
Instructions:
1. Heat the coconut oil over medium heat in a large skillet or wok until hot but not smoking. Add the cilantro, green onion, garlic, and spices. Cook, stirring frequently, until fragrant, about 1 minute. Remove from heat.
2. In a separate bowl, toss the chicken, lentils, and quinoa with the seasoning mixture. Let sit for 10 minutes while you prepare the rest of the ingredients.
3. Meanwhile, place the shredded cabbage in a colander and rinse thoroughly under cold water to remove any bitterness. Dry thoroughly using paper towels.
4. Assemble the enchilada verde. Place one layer of shredded cabbage at the bottom of each tortilla. Then add the chicken filling, top with another layer of shredded cabbage, and roll up tightly like a burrito. Set aside.
5. For the sauce, combine all remaining ingredients except the avocados, tomatoes, and jalapeños in a small pot. Bring to a boil, reduce heat to simmer, and cook until thickened slightly, about 3-5 minutes. Stir occasionally to prevent burning.
6. To assemble the plates, start by placing a scoop of rice on each plate. Top with a few slices of avocado and tomato. Add a dollop of sauce and then a filled enchilada on top. Sprinkle with chopped jalapeño and fresh microgreens if desired. Garnish with additional sprigs of cilantro.
Serving size: 1 serving per person
Difficulty Level: Moderate
Nutritional Information:
– Calories: 555 kcal
– Protein: 20 g
– Fat: 17 g
– Carbohydrates: 40 g
– Fiber: 7 g
Total Time Needed: 30 minutes
Note: Make sure to use organic produce and free-range eggs to ensure maximum freshness and quality.
Steps
|
1
Done
|
Heat the coconut oil over medium heat in a large skillet or wok until hot but not smoking. Add the cilantro, green onion, garlic, and spices. Cook, stirring frequently, until fragrant, about 1 minute. Remove from heat. |
|
2
Done
|
In a separate bowl, toss the chicken, lentils, and quinoa with the seasoning mixture. Let sit for 10 minutes while you prepare the rest of the ingredients. |
|
3
Done
|
Meanwhile, place the shredded cabbage in a colander and rinse thoroughly under cold water to remove any bitterness. Dry thoroughly using paper towels. |
|
4
Done
|
Assemble the enchilada verde. Place one layer of shredded cabbage at the bottom of each tortilla. Then add the chicken filling, top with another layer of shredded cabbage, and roll up tightly like a burrito. Set aside. |
|
5
Done
|
For the sauce, combine all remaining ingredients except the avocados, tomatoes, and jalapeños in a small pot. Bring to a boil, reduce heat to simmer, and cook until thickened slightly, about 3-5 minutes. Stir occasionally to prevent burning. |
|
6
Done
|
To assemble the plates, start by placing a scoop of rice on each plate. Top with a few slices of avocado and tomato. Add a dollop of sauce and then a filled enchilada on top. Sprinkle with chopped jalapeño and fresh microgreens if desired. Garnish with additional sprigs of cilantro. |
