All it takes is 5 minutes of prep time in the morning, and this delicious, gluten and dairy-free chicken will be ready and waiting when you get home. Then boil up some yuca while chopping your favorite vegetables, and within 30 minutes this perfectly healthy, mouthwatering dinner is done! Who says eating well needs to be hard or time-consuming?
Start with a whole, organic chicken. Remove skin, wash, and place into crockpot.
Add 1 tablespoon Trader Joe's Chile Lime Seasoning Blend, 1 teaspoon Himalayan sea salt, the juice of one organic lemon (3 tablespoons,) and 1 cup filtered water.
Cover crockpot and cook either on low for 8 hours or high for 4 hours.
Once cooked, remove cover and allow to cool.
Once cooled, debone.
While chicken is cooling, bring a large saucepan of water to a boil. Add yuca, return to a boil, and cook for 15 minutes until fork tender. Ensure that yuca is fully covered by water throughout cooking.
Meanwhile, chop leek (or onion), red pepper, carrots, and zucchini. Remove leaves from stems of rainbow chard. Tear leaves and finely dice stems.
Heat a saucepan to medium heat. Add avocado oil, chopped leeks, carrots, red peppers, zucchini, and diced rainbow chard stems. Saute for 3-5 minutes.
Once yuca is fork tender, immediately drain water and allow to cool for a few minutes.
Once cool enough to handle, cut each piece of yuca in half to remove stick-like stem that runs through the center. Cut into cubes.
Pour broth from crockpot into saucepan with sauteed vegetables, and bring to a simmer.
Add yuca cubes, rainbow chard leaves, and 2 cups of cooked deboned chicken to pan. Cover and heat for a few additional minutes until chard is wilted.
Serve.