Mexican Chili Lime Chicken with Broccoli and Spinach

• 3.5 oz chicken breast
• 1.5 cups cooked broccoli (from 1.95 cups raw)
• 1 cups cooked spinach (from 5 cups raw)
• 2 limes, juiced
• 1 tsp chili powder
• 1 tsp ground cumin
• 2 cloves garlic, minced
• 1 cup low sodium chicken broth
• fresh cilantro, chopped

• 7 oz chicken breast
• 3 cups cooked broccoli (from 1.95 cups raw)
• 2 cups cooked spinach (from 5 cups raw)
• 4 limes, juiced
• 2 tsp chili powder
• 2 tsp ground cumin
• 4 cloves garlic, minced
• 2 cup low sodium chicken broth
• fresh cilantro, chopped

• 10 1/2 oz chicken breast
• 4 1/2 cups cooked broccoli (from 1.95 cups raw)
• 3 cups cooked spinach (from 5 cups raw)
• 6 limes, juiced
• 3 tsp chili powder
• 3 tsp ground cumin
• 6 cloves garlic, minced
• 3 cup low sodium chicken broth
• fresh cilantro, chopped

• 14 oz chicken breast
• 6 cups cooked broccoli (from 1.95 cups raw)
• 4 cups cooked spinach (from 5 cups raw)
• 8 limes, juiced
• 4 tsp chili powder
• 4 tsp ground cumin
• 8 cloves garlic, minced
• 4 cup low sodium chicken broth
• fresh cilantro, chopped

1. Simmer the chicken broth, lime juice, chili powder, cumin, and garlic in a wide pan for 2 minutes until fragrant.

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2. Add the chicken breast, cover, and poach for 14 minutes until the center reaches 165°F and is no longer pink.

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3. Rest the chicken for 3 minutes, then slice it across the grain.

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4. Steam the broccoli in the same broth covered for 6 minutes until bright green and fork tender.

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5. Stir in the spinach and cook for 2 minutes until just wilted.

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6. Plate the vegetables, top with the sliced chicken, and finish with fresh cilantro.

• Calories260
• Protein37g
• Carbs22g
• Fat4g
• Fiber8g
• Sodium174mg

• A Healthy Weight
• Eating Well
• Steady Energy

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