Nutrition Information (per serving)
2 4-oz boneless, skinless chicken breast halves, diced
1 tsp canola oil
1 cup diced yellow onions
½ tsp minced garlic
1 tsp paprika powder
Pinch cayenne pepper
3½ cups chicken stock
¾ cup corn kernels
1 cup diced yucca root or potatoes
1 cup lite coconut milk
½ tsp sea salt
1½ Tbsp fresh lime juice
- Coat large sauté pan with canola oil. Sauté chicken over medium heat until chicken is golden brown, about 2 to 3 minutes.
- In a large saucepan, sauté onions and garlic until onions are translucent. Add paprika and cayenne and cook briefly.
- Add stock, corn, potatoes, coconut milk and cooked 6 (¾-cup) 6 (¾-cup) chicken. Simmer for 30 minutes or until the potatoes are cooked through. Season with salt and lime juice.