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 tsp fresh lime juice
- In a large sauté pan over medium heat , sauté chicken in canola oil until chicken is golden brown and cooked through, 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 chicken stock, corn, yucca root, coconut milk and cooked chicken. Simmer for 30 minutes, or until the yucca root is cooked through. Season with salt and lime juice.