Southwest Chicken
with Green Chile Grits & Broccoli-Tomato Medley
Enjoy all the classic flavors of the south with our Southwest Chicken with Green Chile Grits! Chicken breast is marinated in a cilantro verde marinade, grilled and placed over green chile grits with smoked cheddar cheese and corn kernels mixed in. A sprinkling of spiced pumpkin seeds adds texture over top of the chicken breast. A cup of salsa verde made from tomatillos, cilantro and onions is served on the side to be poured over the meal. Additions of roasted diced broccoli and chile-roasted grape tomatoes accompany the main dish.
Nutrition Per Serving
Ingredients
Allergens: MilkBoneless Chicken Breast with Rib Meat
Measurement:
Whole Milk
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Organic Broccoli
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Tomatillos
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Grape Tomatoes
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Corn Grits
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Diced Green Chiles
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Pepitas
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Cilantro
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Olive Oil
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Onions
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Corn
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Smoked Cheddar Cheese
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Unsalted Butter
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Garlic
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Lime Juice
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Sea Salt
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Black Pepper
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Orange Juice
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Granulated Garlic
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Cumin
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Maple Syrup
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Gochugaru Pepper Flakes
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Ancho Chile Powder
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Toasted Garlic Powder
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Guajillo Chile Powder
Measurement:
Crushed Red Pepper Flakes
Measurement:
MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Remove cup of salsa verde. 3. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached 4. Carefully remove meal and let stand 2 minutes. 5. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. Set aside cup of salsa verde; place 2oz of water into empty compartment. 3. Place tray on an oven safe baking sheet; position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat for an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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