Oven-Ready
Oven Ready
Salsa Verde Chicken Chili
with rice and black beans
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
Chef
David Welch
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 8 fl. oz. Cream Sauce Base
- 8 oz. Cooked White Rice
- 8 oz. Black Beans
- 4 oz. Fire Roasted Salsa Verde
- 3 oz. Frozen Corn
- 2 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Tortilla Strips
- 4 tsp. Chile and Cumin Rub
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories470
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Carbohydrates40g
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Net Carbs35g
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Fat18g
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Protein39g
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Sodium1890mg
Recipe Steps
You Will Need
- Pepper
- Salt
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using shrimp, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Start the Chicken
Pat chicken dry. Season all over with 1/4 tsp. salt and a pinch of pepper.
Evenly divide chicken between provided trays and spread into an even layer.Bake uncovered in hot oven, 10 minutes.Chicken will finish cooking in later step.While chicken bakes, continue recipe. -
2 Assemble the Chili
Carefully massage rice in bag to break up any clumps.
Drain and rinse beans in a colander/strainer.After 10 minutes, carefully remove trays from oven. Evenly divide garlic salt, chile and cumin rub, corn, beans, salsa (to taste), rice, cream base, mirepoix base, 3/4 cup water, and 1/4 tsp. pepper between trays. Stir to combine. Tray will be hot! Use a utensil/caution. -
3 Bake Chili and Finish Meal
Bake uncovered in hot oven until rice is heated through and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove from oven.To serve, top chili with cheese and tortilla strips. Bon appétit!
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