Chicken Verde

3 Sep

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3 lbs chicken breast
2 whole head of romaine lettuce
3 green bell peppers
2 yellow peppers
1 jalepeno
1 lime
1 tomato
1 avocado
2 Tbsp olive oil
tsp chopped garlic
tsp chipotle seasoning
Rub with 1 tsp salt
1 tsp smoked paprika
1/2 tsp pepper
1/2 tsp pepper
optionally 8 oz mozzarella or queso fresco

Rub chicken with salt, pepper, and paprika and bake at 350 degrees until it reaches 180 internal temperature.

For the sauce boil the peppers for 10 minutes and food process with diced onion, stems removed. Heat oil in a pan with a lid until oil is near smoke point and add blended peppers and onions to hot pan. Simmer 10 minutes. If you like a more charred flavor you can grill them before food processing.

To the sauce add chicken and juice of one lime, 1 tsp chopped garlic, 1 tsp chipotle seasoning
Cook 30 minutes and shred apart with a two forks.

If you’d like to add cheese you can transfer to a casserole dish and bake for 10 minutes with cheese on top. Serve with tomato, avocado in lettuce wraps.

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