Thick Paleo Chicken Chili

Posted: March 7, 2012 in Dinner, Lunch

While boiling two big chicken breasts (or equivalent chicken meat) for shredding, cook a chopped up onion in a pot until translucent. Add two chopped up tomatoes, can of green chilis, sliced mushrooms, four cloves diced garlic, some baby spinach, and one small zucchini shredded with a cheese grater. Add a little water, shredded chicken, and copious amounts of sea salt, fresh ground black pepper, ground cumin, chili powder, and oregano. Add ground cayenne pepper for extra spiciness. Stir frequently.

The longer you let the flavors simmer together, the better. I only lasted about ten minutes. 🙂 Top with guacamole (missing from my picture, but I added it before I ate it!), fresh salsa, fresh squeezed lime juice, some chopped onion, and as usual – I break the Paleo diet rules by using a little Greek yogurt to taste like sour cream.

Makes four hearty plates like the one in the photo.

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