Shredded Chicken Over Brown Rice with Sauteed Greens

With the weather continuing to be chill, I am wanting something warm with just a little spice, while still really healthy to counteract all of the winter bulk. The shredded chicken in this meal takes a cue from the filling to many mexican dishes, like the shredded chicken quesadillas from my local taqueria. Instead of serving with a pile of cheese I have it over brown rice and paired with a mixture of a few different greens that I sauteed. Did you know that most greens increase in nutritional content when you cook them? Because humans are not herbivores, we need to partially break down certain vegetation to even be able to digest it properly. Omnivore power!

Shredded Chicken Over Brown Rice
Serves 12

Ingredients:
3 lbs boneless skinless chicken breasts
1/2 sweet onion, roughly chopped
6 small tomatoes, quartered and seeded
1 clove garlic, minced
2 red bell peppers, seeded and quartered
1 tsp ground marjoram
1 bunch fresh cilantro, chopped
1/2 tsp cumin
5 cups chicken broth

Preparation:
1. Combine all ingredients in a large pot over medium heat, uncovered.
2. Boil chicken until it is no longer pink in the middle and comes apart easily with two forks.
3. Remove chicken and continue boiling liquid.
4. Shred chicken using two forks, pull apart meat along the grain of the muscle, this will leave you with small thin pieces that have visible strings of meat.
5. Use a emulsion blender or a regular blender in batches to puree the liquid and veggies.
6. Return chicken to liquid and simmer to reduce liquid until desired consistency is reached, stir often to prevent the bottom from scalding.
7. Serve over brown rice or in a burrito.

Sauteed Greens
Serves 12

Ingredients:
olive oil
2 bags of shredded cabbage
2 bags power greens
2 bags kale
salt and pepper

Preparation:
1. In a large pot, heat 2 Tbs of olive oil.