Mexican pulled chicken with zucchini, bell pepper, and pumpkin seeds

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

Mexican pulled chicken with zucchini, bell pepper, and pumpkin seeds


Mexican pulled chicken with zucchini, bell pepper, and pumpkin seeds

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 530 Calories/Serving

15 Minutes

Infused with paprika, coriander, cumin, and a little chili powder, our Mexican simmer sauce adds instant flavor and a mild kick to this south-of-the-border dish. 

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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.
  • 1 organic yellow onion
  • 1 organic zucchini or yellow squash
  • 1 organic red or other bell pepper
  • Sunbasket Mexican simmer sauce base (tomatoes - onion - extra virgin olive oil - garlic - chili powder - sweet smoked paprika - coriander - cumin - dried Mexican oregano)
  • 10 ounces pulled cooked chicken breast
  • 3 tablespoons dry-roasted pumpkin seeds

Nutrition per serving

Calories 530, Total Fat 25g (32% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 450mg (20% DV), Total Carb. 26g (9% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 52g

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


Prep and cook the onion and zucchini

  • Peel and coarsely chop the onion.
  • Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.

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 and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the zucchini and cook until starting to soften, 1 to 2 minutes. Transfer to a plate. Do not clean the pan. While the onion and zucchini are cooking, prepare the bell pepper.


Cook the bell pepper and chicken; finish the dish

  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.

In the same pan used for the onion and zucchini, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add bell pepper and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the Mexican simmer sauce base and ½ cup [1 cup] water and cook, stirring occasionally, until the sauce starts to thicken, 2 to 4 minutes. 

Add the chicken, onion, and zucchini and cook, stirring occasionally, until heated through, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the chicken and vegetables to individual plates, garnish with the pumpkin seeds, and serve.

Kids Can!
  • Measure the water for the sauce.
  • Time the cooking.
  • Garnish with the pumpkin seeds.