Chicken chile verde with tomatillos and cucumber salad

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

Chicken chile verde with tomatillos and cucumber salad

Chicken chile verde with tomatillos and cucumber salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 470 Calories/Serving

20–35 Minutes

Deceptively simple and clean-eating-approved, our spin on traditional Latin chicken chile verde is likely to be your new favorite comfort meal.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅛ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 skin-on chicken breasts (about 6 ounces each)
  • 1 organic yellow onion
  • Sunbasket chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • ¼ pound crushed tomatillos
  • 2 ounces diced mild green chiles
  • 1 organic cucumber
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 3 tablespoons roasted pumpkin seeds
Make It Leaner
To shave off about 40 calories and 4.5 grams of fat per serving, use just 1 teaspoon oil when cooking the chile verde in Step 2 and only 2 teaspoons oil for the cucumber salad in Step 3.

Make It Ahead
The chile verde (Steps 1 and 2) can be prepared up to 1 day ahead; let cool, then cover and refrigerate. When ready to serve, gently rewarm the chile verde, adding 1 to 2 tablespoons water as needed to thin it, as you make the cucumber salad (Step 3).
Ingredient IQ
Tomatillos are cousins of tomatoes (both are members of the nightshade family) but come with a papery husk and remain green when ripe. They have a tangy, citrusy flavor that makes them delicious in everything from stews to salsas. We provide them crushed to save you time.

Nutrition per serving

Calories 470, Total Fat 23g (29% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 450mg (20% DV), Total Carb. 24g (9% DV), Fiber 9g (32% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 46g

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, Sesame.

Instructions

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

Wash produce before use

1

Cook the chicken

In a medium 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. Reserve 1 cup [2 cups] chicken cooking water for the chile verde. Remove the chicken skin and discard, then using a fork, shred the chicken.
While the chicken cooks and cools, start the chile verde.

2

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 to 3 teaspoons oil until hot but not smoking. Add the onion, season with salt, if desired, and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the chili spice blend and cook until fragrant, about 1 minute. Add the tomatillos, green chiles, and reserved chicken cooking water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened slightly, 3 to 4 minutes.
Add the shredded chicken and continue simmering until the mixture is the consistency of a thick stew, 2 to 4 minutes. Remove from the heat and season to taste with salt, if desired, and pepper.
While the chile verde cooks, prepare the cucumber salad.

3

Make the cucumber salad

  • Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise. Cut the halves lengthwise into ½-inch-thick slices, then crosswise into enough ½-inch pieces to measure 3 cups [6 cups].
  • Zest the lime and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest both limes. Juice 1 lime; cut 1 lime into wedges.]
  • Coarsely chop the cilantro; set aside half for garnish.
In a large bowl, toss together the cucumber, pumpkin seeds, lime zest, 1 tablespoon [2 TBL] lime juice, 1 to 2 tablespoons oil, and half the cilantro. Season to taste with salt, if desired, and pepper.

Serve

Transfer the chicken chile verde to individual bowls. Garnish with as much cucumber salad as you like and the remaining cilantro. Serve the lime wedges and remaining salad on the side.
Kids Can!
  • Measure the onion.
  • Measure the cucumber.
  • Juice the lime.
  • Toss and season the cucumber salad.
  • Add the garnishes.
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