Creamy Salsa Verde Chicken

with chile and cumin green beans

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 4 days

Contains: Fish (Anchovy), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Green Beans
  • 4 oz. Fire Roasted Salsa Verde
  • Info
    1 oz. Shredded Quesadilla Cheese
  • Info
    1 oz. Chipotle Crema
  • Info
    1 oz. Cream Cheese
  • Info
    ⅘ oz. Chile Lime Butter
  • 2 tsp. Chile and Cumin Rub

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Microwave-Safe Bowl

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
  1. 1

    Start the Green Beans

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Set cream cheese on counter to soften.

    Trim green beans, if necessary.

    In provided tray, combine green beans, 2 tsp. olive oil, 1/4 tsp. salt, a pinch of pepper, and 3/4 the chile and cumin rub (reserve remaining for chicken). Spread into an even layer. Cover with foil.

    Bake covered in hot oven, 15 minutes.

    While green beans bake, continue recipe.

  2. 2

    Add the Chicken

    Pat chicken breasts dry and season both sides with remaining chile and cumin rub, 1/4 tsp. salt, and a pinch of pepper.

    After 15 minutes, carefully remove tray from oven. Uncover and drain any excess liquid. Push green beans to one side. Transfer chicken to now-empty side of tray. Tray will be hot! use a utensil.

  3. 3

    Bake Meal and Make Creamy Salsa Verde

    Bake uncovered in hot oven until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

    While meal bakes, in a microwave-safe bowl, combine salsa verde (to taste), softened cream cheese, and a pinch of pepper. Cover with a damp paper towel.

    Microwave covered until hot, 1-2 minutes.

    Carefully remove from microwave and stir to combine.

    Carefully remove tray from oven. Transfer chicken to a plate and top with shredded cheese. Cover with foil until melted, 2-3 minutes.

    Add butter to green beans. Stir until melted and combined.

    To serve, top chicken with creamy salsa verde. Garnish green beans with chipotle crema. Bon appétit!

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