Nutritional Wisdom with Carly Pollack

Chili Cilantro Lime Chicken

Paleo Pot

Ingredients
1 whole chicken
1/2 tsp black pepper
1 tsp sea salt
1 tsp chili powder
1 tsp cayenne pepper
1 tsp cumin
1/2 cup lime juice (about 2 limes)
1 lime (to stuff the chicken with)
2 handfuls cilantro, chopped
3 cloves garlic
1 tbsp coconut oil
4 cups spinach, Swiss chard or collard greens

Directions
Wash chicken off under cold tap water and then dry with paper towels. Dust your chicken with spices. There is no magic amount or formula to use, yet do try to cover the whole bird with some spice. In a blender or food processor, combine lime juice, cilantro, garlic, and oil. Pulse until an even consistency is reached. Take the extra lime and poke lots of holes into it with a fork. Now dust this lime with chili powder and stick it into the cavity of the chicken. Find a ziploc bag or crock pot liner large enough to hold the whole bird. Place the bird in the bag and pour the wet marinade over it. Use your hands to make sure the marinade is applied evenly around the chicken and under the skin, this is the important part. You can puncture the chicken breasts a few times with a knife for the marinade to seep into, yet this is not necessary. Making sure you get the marinade well applied and under the skin will do the trick. Seal the bag tight so that the marinade is making contact with the chicken all over. I used a crock pot liner bag which I pulled tight around the chicken and marinade, and then stuffed that into another large ziploc bag. Let the chicken marinate overnight. Place the chicken in a slow cooker along with any marinade left over in your bag. Cook on low for 6 to 8 hours. Add greens with one hour remaining.

Serving
4-6 Servings


Recipe Credit