Simple chicken chile verde with jicama salad

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

Great for Entertaining

Simple chicken chile verde with jicama salad

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

2 Servings, 540 Calories/Serving

30–45 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)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic yellow onion
  • Mexican spice blend (granulated garlic - cumin - dried Mexican oregano)
  • ½ cup crushed tomatillos
  • ½ cup diced mild green chiles
  • 1 organic jicama (about 1 pound)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 2 tablespoons roasted pumpkin seeds

Nutrition per serving

Calories: 540, Protein: 44g (88% DV), Fiber: 17g (68% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3g (15% DV), Cholesterol: 125mg (42% DV), Sodium: 310mg (13% DV), Carbohydrates: 40g (13% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


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

Wash produce before use


Cook the chicken

In a large sauce pot, add the chicken and enough water to cover by 2 inches, making sure the breasts are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken. Reserve 1 cup of the cooking liquid.
While the chicken cooks and cools, start preparing the chile verde.


Prep the onion; cook the chile verde

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
In a large frying pan over medium-high heat, warm 2 teaspoons [4 tsp] 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 Mexican spice blend and cook until fragrant, 1 to 2 minutes. Add the tomatillos, green chiles, and ¾ cup [1 cup] reserved chicken cooking liquid. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes.
Stir in the shredded chicken and simmer 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

  • Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick slices, the slices lengthwise into ½-inch-thick sticks, and the sticks crosswise into ½-inch cubes.
  • Zest and juice the lime.
  • Coarsely chop the cilantro. Set aside half for garnish.
In a large bowl, stir together the jicama, lime zest and juice, half the cilantro, and 1 tablespoon [2 TBL] oil. 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.
Kids Can!
  • Measure the onion.
  • Juice the lime.
  • Stir the jicama salad.
  • Garnish the chile verde.