Mexican Chicken Bowl

Plan Z Phase: This is a Z2 (ZReduction) recipe. This is a quick and easy meal to prepare. You can make it in batches so you get several servings and it travels and reheats in a microwave easily. Mexican food lovers in your family will love this. It’s not very spicy. You can always add hot sauce to fire it up.

Servings: Serves 4

Ingredients:

• olive oil spray
• 3 – 4 cups of cooked chicken, shredded or diced. 24 – 30 ounces total. White meat only for Z2. Z3 can be white and dark. A quick assembly idea for Z3 is to use a rotisserie chicken pre-made at the store and just pull it apart
• 1/2 cup of diced onion
• 2 garlic cloves, minced (jar garlic can work, but fresh will be better)
• 1/4 teaspoon crushed red pepper flakes
• 1 head of escarole, dark outer leaves removed, inner leaves chopped coarsely
• 3 cups Italian canned diced tomatoes or use fresh. Choose your favorite flavor. I used the ones with garlic, onion and green pepper
• 1 tsp dried oregano
• grated sea salt to taste
• 1-1/2 cups of water
• 3/4 cup of organic chicken broth
• 1 to 3 teaspoons apple cider vinegar (optional)
• 2 cups of baby spinach

Instructions:

In a soup pot, spray the olive oil and add the onion, garlic and red pepper flakes. Stir on medium until onion wilts.

Then add the cooked chicken, the escarole, diced tomatoes, oregano, water and chicken broth. Cook on medium bubble for about 10 minutes. This will wilt the escarole to a nice chew. It will still have a little bit of bite to it, but it will be tender. Season with salt. Add the vinegar if you choose to use it.

Right before you want to serve, add the spinach. That will wilt immediately.

Serving size is 1-1/2 cups. This is your veggie portion if you are on Z2. You can always have a plain salad on the side.

Enjoy!

Cheers,