Express
Family
Salsa Verde Chicken
with street-style corn
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
- 10 oz. Frozen Corn
- 8 oz. Fire Roasted Salsa Verde
- 2 oz. Light Sour Cream
- 2 oz. Chipotle Crema
- 1 oz. Grated Cotija
- 2 Green Onions
- 2 tsp. Poultry Seasoning
- 2 tsp. Taco Seasoning
- 1 tsp. Garlic Pepper
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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Calories410
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Carbohydrates29g
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Net Carbs24g
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Fat20g
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Protein38g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Medium Non-Stick Pan
- 1 Microwave
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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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1 Prepare the Ingredients
Break broccoli into bite-sized pieces using hands.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry and season both sides with poultry seasoning. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Kids not a fan of extra heat? Feel free to skip/reduce the salsa. Add salsa (to taste) and stir to combine. Bring to a simmer.Once simmering, flip chicken until coated, 1-2 minutes.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Broccoli
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli and white portions of green onions to hot pan. Stir occasionally until green onions are fragrant, 30-60 seconds.Add 1/4 cup water. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until water is almost completely evaporated, 4-6 minutes.Uncover and add 1/4 tsp. salt and garlic pepper. Stir occasionally until broccoli is tender, 2-3 minutes.Remove from burner.While broccoli cooks, continue recipe. -
4 Heat Corn and Finish Dish
Kids not a fan of extra heat? Feel free to skip/reduce the taco seasoning.
In a microwave-safe bowl, combine corn, 2 tsp. olive oil, and taco seasoning (to taste).Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 1 minute.Kids not a fan of extra heat? Feel free to skip/reduce the chipotle crema. Stir in chipotle crema (to taste) until combined.Plate dish as pictured on front of card, topping chicken with sour cream and garnishing with green portions of green onions. Top broccoli and corn with cheese. Slice chicken, if desired. Bon appétit!
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