Meal Kit
Chicken Chili Verde
with lime crema and fresh cilantro
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
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Chef
Nigel Palmer
In Your Box (serves 2)
- 15 oz. Cannellini Beans
- 14 fl. oz. Green Enchilada Sauce
- 2 Boneless Skinless Chicken Breasts
- 1 Yellow Onion
- 1 Lime
- 1 oz. Sour Cream
- 5 Cilantro Sprigs
- 2 Garlic Clove
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories470
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Carbohydrates45g
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Net Carbs41g
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Fat10g
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Protein49g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Chicken
Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Place a large pot over medium-high heat. Add 2 tsp. olive oil and chicken to hot pot. Cook undisturbed until browned, 3-4 minutes. Flip and reduce heat to medium. Cover and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Remove chicken to a plate and allow to cool. Reserve pot; no need to wipe clean. While chicken cooks, prepare ingredients.
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2 Prepare the Ingredients
Halve and peel onion. Cut halves into 1/2” dice. Mince garlic. Zest and halve lime. Quarter one half and juice remaining half. Mince cilantro leaves and stems.
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3 Begin the Chili Verde
Return pot used to cook chicken to medium heat. Add 1 Tbsp. olive oil and onion to hot pot. Cook until softened and lightly browned, 4-6 minutes. Add garlic and cook until aromatic, 1 minute.
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4 Continue the Chili Verde
Add 1/2 cup water and beans and their liquid. Bring to a boil and boil, 5-8 minutes. While soup cooks, shred chicken. Add shredded chicken and green enchilada sauce. Return to a boil and immediately remove from burner. Stir in half the cilantro (reserve remaining for garnish).
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5 Make the Lime Crema
In a small bowl, stir together sour cream, 1 tsp. lime zest, 2 tsp. lime juice, and a pinch of salt and pepper.
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6 Plate the Dish
Ladle chili verde into a bowl. Top with a dollop of lime crema and remaining cilantro. Serve lime wedges on the side.
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