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20 minutes

Ancho-Spiced Chicken Breasts

Tomatillo Salsa, Zucchini & Sweet Pepper

Cooking time

20 minutes

Servings

2/4

Calories

400 /serving

Book a one-night trip to Mexico! You’re all packed and ready to go with this sun-soaked recipe. A spice blend laden with ancho chili peppers, a splash of citrus and fresh oregano leaves are all you need to get there by dinnertime. Roast up some tomatillos for a quick salsa, pan-sear juicy chicken breasts and serve them with oven-hot zucchini and sweet pepper for plates full of colour and charm.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 30ml Minced garlic
  • 225g Tomatillos (or green tomatoes)
  • 1 Lime (or lemon)
  • 1 Zucchini
  • 1 Sweet pepper
  • 1 Bunch of oregano
  • 10g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Sesame

You will need:

Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
14 g
Saturated Fat
2 g
Sodium
770 mg
Total Carb
23 g
Sugars
11 g
Protein
47 g
Fibre
5 g
Preparation
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Prepare the vegetables
Preheat the oven to 450°F. Quarter the zucchini lengthwise; halve crosswise. Core and quarter the sweet pepper. Remove the husks from the tomatillos; halve lengthwise.
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Roast the vegetables
On a lined sheet pan, toss the zucchini, sweet pepper and tomatillos with a drizzle of oil, the garlic, ⅔ of the spices and S&P. Arrange in a single layer and roast, flipping halfway, 15 to 17 min., until browned and tender.
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Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through.
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Mise en place
Medium-dice the tomatillos. Pick the oregano leaves off the stems; finely chop the leaves. Juice ½ the lime and cut the remaining ½ into wedges. In a medium bowl, make the salsa by combining the tomatillos, lime juice and up to ½ the oregano; season with S&P.
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Plate your dish
Divide the chicken (slice beforehand if desired) and vegetables between your plates. Top with the salsa. Garnish with the remaining oregano and the lime wedges. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.