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Chipotle chicken w/tomatillo salsa

Reheating Instructions:

  1. Preheat oven to 375 degrees

  2. Remove the pan of chicken, the pan of roasted sweet potatoes and the pan of green beans from the vacuum sealed bags

  3. Leave the chicken, sweet potatoes and the green beans in the pans they were packaged in 

  4. Toss the prepared green beans with the ramekin of seasoned olive oil until evenly combined

  5. When oven is preheated place green beans in the oven, prior to adding other items to oven, and roast for 20-25 minutes or until lightly browned

    1. Alternate cooking method for green beans: If you would like the green beans steamed/boiled instead of roasted, bring a medium sized pot of salted water to a boil

    2. Add green beans to the salted boiling water and cook for 5-7 minutes, or until desired doneness

    3. Remove green beans from water and toss with seasoned olive oil 

    4. NOTE: If you choose the alternate cooking method for the green beans add the chicken and the sweet potatoes to the oven first while you are waiting for your water to boil. 

  6. Cover the chicken with foil to help reduce the reheating time

  7. 7-10 minutes into roasting the green beans, add the chicken and the sweet potatoes to the oven to reheat

  8. Reheat for 15-20 minutes, or until chicken has reached an internal temperature of 165 degrees

  9. Remove the chicken, sweet potatoes and green beans (if you roasted them in the oven) from the oven

  10. Uncover the chicken

  11. Serve with lime wedges and tomatillo salsa on the side or drizzled over the chicken and sweet potatoes

  12. Recommended serving size is 1 chicken thigh

  13. Enjoy!