Green Chef Box Item
Pat chicken strips dry with paper towels. Cut any larger strips in half lengthwise.
Heat about 1 1/2 tablespoons oil in a large pot over medium-high heat. Add chicken to hot pot. Cook 3-4 minutes, or until lightly browned, stirring occasionally.
Add onion and garlic. Season with about 1/2 teaspoon salt and about 1/4 teaspoon pepper. Cook 2-3 minutes, or until translucent.
Add cabbage and roasted red peppers to pot with chicken. Season with ancho-cumin spice blend. Stir to combine. Cook 3-4 minutes, or until cabbage begins to soften.
Add creamy mushroom broth, about half of the cilantro, and about 1/2 cup water to pot with chicken and veggies. Stir to combine. Bring to a boil, then reduce heat to medium-low. Simmer about 5 minutes, or until chicken is fully cooked and broth is slightly reduced.
Add salt and pepper to taste.
Toast Pepitas and sauté them in a pan, cut them up. They gave me pumpkin seeds but it works just as great.
Plate your dish. Garnish with tomato, cilantro, pepitas, and cotija cheese.
It was tasty and filling.
Instead of enough for two, it looks like I can stretch it to almost 6 meals (for myself, the kids didn’t like it).
I would make this again.
However, this box would be $89 a week. I could get all the ingredients to all the meals for way cheaper. So, I will not be continuing this service.
Also, I chose the keto option and this was very high in carbs. If I ate a full serving, it would have been 14 g net carbs and I don’t eat more than 27 g a day. So, I do not think they have meals that are geared toward keto. None of the meals on the site were low in carbs. This was one of the lower end recipes. I would not make this on a regular basis.