MEAL 1: Chicken Chili Verde with Tomato, Cucumber & Radish Salad

November 20, 2017

Carrington Medical Spa is committed to be advocates of heathy eating habits! During this holiday season don’t be tempted by the holiday feasts. Enjoy one of our Low Carb meals, that you will be sure to love!


MEAL 1: Chicken Chili Verde with Tomato, Cucumber, and Radish Salad


Prep time: 20 min

Cook time: 35 min




Chicken Chili Verde

2 boneless, skinless chicken breasts (cut into 1 inch cubes)

2 Tbsp olive oil

½ small onion, diced

2 cloves garlic, minced

2 tsp ground cumin

¼ tsp smoked paprika

1 cup chicken broth

1 (8-oz) jar salsa verde


Tomato, Cucumber, and Radish Salad

1 ½ cups grape tomatoes, cut in half

½ cucumber, thinly sliced

¼ cup thinly sliced radishes

2 Tbsp chopped fresh flat-leaf parsley

2 Tbsp olive oil

1 Tbsp fresh lemon juice




Chicken Chili Verde

Sprinkle chicken lightly with salt and pepper. Cook in hot oil in a Dutch oven over medium-high heat for 5 minutes or until browned, stirring often. Remove chicken from pot; reduce heat to medium. Add onion and garlic to pot; cook 5 minutes. Add cumin and paprika; cook 3 minutes. Add broth, salsa, and chicken; bring to a boil. Reduce heat, and simmer 20 to 25 minutes.


Tomato, Cucumber, and Radish Salad

Toss together all ingredients in a bowl. Season with salt and pepper to taste. Cover and chill.