Summer Produce
Salsa Verde Chicken Bowl
with rice, beans, tomatillos, and poblanos
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cooked White Rice
- 4 oz. Fire Roasted Salsa Verde
- 4 oz. Black Beans
- 1 Poblano Pepper
- 2 Tomatillo
- 1 oz. Light Sour Cream
- ½ oz. Grated Cotija
- 2 Green Onions
- ½ tsp. Fiesta Seasoning
- ½ tsp. Garlic Salt
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)
-
Calories480
-
Carbohydrates49g
-
Net Carbs42g
-
Fat15g
-
Protein40g
-
Sodium1500mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Colander/Strainer
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
-
If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
-
1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Remove husks from tomatillos, rinse again, and cut into 1/4" dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Stem poblano pepper, seed, and cut into 1/2" dice or coarsely chop. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat chicken dry and season all over with fiesta seasoning and half the garlic salt (reserve remaining for vegetables). -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add poblanos (to taste), tomatillos, remaining garlic salt, and a pinch of pepper to hot pan. Stir occasionally until slightly browned, 3-4 minutes. -
3 Add the Chicken
Add 1 tsp. olive oil and chicken to hot pan with vegetables. Stir occasionally until chicken is golden-brown and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Stir in white portions of green onions until fragrant, 45-60 seconds.Remove from burner.While vegetables and chicken cook, continue recipe. -
4 Heat Rice and Beans and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice, beans, and a pinch of salt.Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Stir in green portions of green onions until combined. Rest, 2 minutes. Fluff rice with a fork.Plate dish as pictured on front of card, topping rice and beans with chicken and vegetables (to taste). Garnish with salsa (to taste), cheese, and sour cream. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
