By Raquel Partida
BALANCED FIDEO VERDE
10 steps
Prep:5minCook:45min
LET’S BALANCE FIDEO VERDE 🥣💚 My niece loves helping in the kitchen and I want to make sure she learns how to balance our traditional recipes. By adding chicken breast, we’re increasing the protein. By sneaking in spinach, we’re increasing the iron. We also add calabacitas and carrot to increase volume and nutrients.
Updated at: Fri, 26 Apr 2024 05:37:15 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
25
High
Nutrition per serving
Calories410.5 kcal (21%)
Total Fat12.2 g (17%)
Carbs49.4 g (19%)
Sugars11 g (12%)
Protein26.1 g (52%)
Sodium308.2 mg (15%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Add 1/4 onion, bay leaves, 2 garlic cloves, salt, and chicken to a pot. Boil for 25-35 minutes or until chicken is cooked through.
Step 2
2. Remove chicken and vegetables. Once chicken is cooked, shred using your preferred method. Do not throw out broth.
Step 3
3. Roast the tomatillos, poblano pepper, 2 garlic cloves, and 1/4 onion using your preferred method. (air fry at 375° F for 10 minutes)
Step 4
4. Let the poblano pepper rest for 10-15 minutes before peeling and adding to a blender with the rest of the vegetables, 1 cup chicken broth, cilantro, spinach, and seasonings to taste.
Step 5
5. In a separate pan, add 1 tbsp avocado oil and add the pasta. Cook for 4-5 minutes or until the pasta is golden brown.
Step 6
6. Add the browned pasta and salsa verde to the chicken broth. Cook for 8 minutes.
Step 7
7. Add the carrots and chicken. Cook for 7-10 minutes depending on the size.
Step 8
8. Add the zucchini and cook for 8-12 minutes depending on the size.
Step 9
9. This recipe makes 4 large servings and up to 7 smaller (child) servings.
Step 10
10. Serve with 28 g queso fresco.
