Pollo Verde (Green Chicken)

The base of this recipe is cilantro. This magnificent herb is well known for its ability to assist the body in eliminating heavy metals. Enjoy this recipe on top of Resistant Starch Brown Rice (see recipe in this chapter).

Ingredients

Serves 4

1 cup gluten-free chicken stock

2 bunches fresh cilantro, about 3 cups chopped

Juice of 2 large lemons

1⁄2 medium white onion

1 clove garlic

3 tablespoons olive oil

1 tablespoon salt, or more to taste

2 teaspoons freshly ground black pepper

11⁄2 pounds boneless, skinless chicken breast tenders

1. Preheat the oven to 350°F.
2. In a blender combine the chicken stock, cilantro, lemon juice, onion, garlic, oil, salt, and pepper. Add more salt if needed.
3. Place the chicken tenders in a large baking pan. Pour the marinade on top of the chicken, cover with plastic wrap, and let marinate for 30 minutes in the fridge.
4. Bake for 40–45 minutes.