Oven-Ready
Creamy Salsa Verde Chicken
with chile and cumin green beans
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Fish (Anchovy), Milk
-
Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Green Beans
- 4 oz. Fire Roasted Salsa Verde
-
1 oz. Shredded Quesadilla Cheese
-
1 oz. Chipotle Crema
-
1 oz. Cream Cheese
-
⅘ oz. Chile Lime Butter
- 2 tsp. Chile and Cumin Rub
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.
-
Nutrition (per serving) DOpvWXPr
-
Calories500
-
Carbohydrates22g
-
Net Carbs15g
-
Fat29g
-
Protein43g
-
Sodium1850mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
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
-
1 Start the Green Beans
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Set cream cheese on counter to soften.
Trim green beans, if necessary.In provided tray, combine green beans, 2 tsp. olive oil, 1/4 tsp. salt, a pinch of pepper, and 3/4 the chile and cumin rub (reserve remaining for chicken). Spread into an even layer. Cover with foil.Bake covered in hot oven, 15 minutes.While green beans bake, continue recipe. -
2 Add the Chicken
Pat chicken breasts dry and season both sides with remaining chile and cumin rub, 1/4 tsp. salt, and a pinch of pepper.
After 15 minutes, carefully remove tray from oven. Uncover and drain any excess liquid. Push green beans to one side. Transfer chicken to now-empty side of tray. Tray will be hot! use a utensil. -
3 Bake Meal and Make Creamy Salsa Verde
Bake uncovered in hot oven until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.
While meal bakes, in a microwave-safe bowl, combine salsa verde (to taste), softened cream cheese, and a pinch of pepper. Cover with a damp paper towel.Microwave covered until hot, 1-2 minutes.Carefully remove from microwave and stir to combine.Carefully remove tray from oven. Transfer chicken to a plate and top with shredded cheese. Cover with foil until melted, 2-3 minutes.Add butter to green beans. Stir until melted and combined.To serve, top chicken with creamy salsa verde. Garnish green beans with chipotle crema. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
