Chicken chile verde with jicama salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken chile verde with jicama salad

Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 520 Calories/Serving

30 – 40 Minutes

Tangy tomatillos and mild green chiles provide the signature color and rich yet mild savoriness of this paleo and gluten-free stew.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • Two 6-ounce boneless skinless chicken breasts
  • 1 yellow onion
  • Chile verde spice blend (dried oregano - ground cumin - granulated garlic)
  • ⅔ cup crushed tomatillos
  • ⅓ cup diced mild green chiles
  • ½ pound jicama sticks
  • 1 lime
  • Fresh cilantro
  • 1 jalapeño (optional)
  • 3 tablespoons roasted pumpkin seeds

Chef's Tip

Make it Leaner: Omit the oil in the jicama salad and you will lower the calories by 70 and the fat by 7 grams per serving. Adding a little extra jalapeño and lime zest will help boost the flavor so you won’t miss the oil.

Nutrition per serving

Protein: 45g (90% DV), Fiber: 12g (48% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 125mg (42% DV), Sodium: 600mg (25% DV), Carbohydrates: 32g (11% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).


2-serving instructions (4-serving modifications in red)

Wash produce before use


Poach the chicken

Bring a medium sauce pot of lightly salted water to a boil. Carefully lower the chicken into the boiling water and cook until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer to a plate to cool, then using a fork, shred the chicken.
While the chicken cooks, prepare the chile verde.


Prep the onion; cook the chile verde

  • Peel and coarsely chop the yellow onion.
In a large frying pan over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the chile verde spice blend and cook until fragrant, 1 to 2 minutes. Add the tomatillos, green chiles, and ½ cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
Stir in the shredded chicken and continue simmering until the sauce is the consistency of a thick stew, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. While the chile verde cooks, prepare the jicama salad.


Make the jicama salad

  • Cut the jicama sticks into ½-inch pieces.
  • Zest and juice the lime.
  • Coarsely chop the cilantro. Set aside half for garnish.
  • If using, remove the stem, ribs, and seeds from the jalapeño; coarsely chop the jalapeño. Wash your hands after handling.
In a medium bowl, stir together the jicama, lime zest and juice, half the cilantro, 1 tablespoon oil, and as much jalapeño as you like. Season to taste with salt and pepper.



Transfer the chicken chile verde to individual bowls and garnish with the pumpkin seeds and remaining cilantro. Serve the jicama salad on the side.

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