Chile-rubbed chicken breasts with tomatillo-avocado salsa and asparagus

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

Chile-rubbed chicken breasts with tomatillo-avocado salsa and asparagus

Chile-rubbed chicken breasts with tomatillo-avocado salsa and asparagus

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

2 Servings, 500 Calories/Serving

30–40 Minutes

Our custom chile rub provides (mild) heat, while a chunky tomatillo salsa mixed with good-fat avocado brings the cool to this summery paleo meal.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • Two 6-ounce boneless skinless chicken breasts
  • Chicken spice rub (ancho chile powder - cumin - coriander - sweet smoked paprika - chipotle powder)
  • 1 red onion
  • 2 tomatillos
  • 2½ ounces cherry tomatoes
  • 1 avocado
  • Peeled fresh garlic
  • 1 lime
  • Fresh cilantro
  • ¼ teaspoon red chile flakes (optional)
  • 5 ounces asparagus

Nutrition per serving

Total Fat 25g (32% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 340mg (15% DV), Total Carb. 28g (10% DV), Fiber 10g (36% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 44g


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

Wash produce before use


Season the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper and as much spice rub as you like. Let stand until ready to cook.


Make the tomatillo-avocado salsa

  • Peel and finely chop enough red onion to measure ½ cup.
  • Remove the husks from the tomatillos; rinse, pat dry, and coarsely chop the fruit.
  • Cut the cherry tomatoes in half or into quarters.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Juice half the lime; cut half into wedges for garnish.
  • Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, stir together the onion, tomatillos, tomatoes, avocado, garlic, lime juice, half the cilantro, and 2 to 3 teaspoons oil. Season to taste with salt, pepper, and as many chile flakes as you like.


Cook the chicken

In a large frying or grill pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook until slightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes, depending on thickness. Transfer to a plate to rest for 5 minutes. Do not clean the pan.
While the chicken cooks and rests, prepare the asparagus.


Prep and cook the asparagus

  • Snap off the woody ends from the asparagus.
In the same pan used for the chicken, add the asparagus, season lightly with salt and pepper, and cook over medium-high heat, turning once, until just starting to soften, 1 to 2 minutes. Add ¼ cup water and cook, turning once or twice, until crisp-tender, 2 to 3 minutes longer. Drain and pat dry.


Transfer the chicken and asparagus to individual plates. Top the chicken with the tomatillo-avocado salsa, garnish with the remaining cilantro, and serve with the lime wedges.

Make It Leaner: The oil in the salsa adds flavor, texture, and good fats but also bumps up the calories. You can lose 60 calories by omitting the oil altogether. To brighten the salsa while keeping calories to a minimum, add some additional lime juice and chile flakes.