Chicken Chile Verde Ready Meal

This authentic chicken chile verde recipe will rival any you find in a Mexican restaurant (at least in Bangkok). We just moderated the spice so it's not that spicy and even my parents would enjoy the sous-vide chicken breast in a chili made from bell- and jalapeño peppers. We're in Thailand so instead of tomatillos we used avocado and spinach for the green color... so it's not that authentic but it sure is delicious! Heating instructions For best result defrost overnight in the fridge. Oven (recommended): Remove the plastic lid and place the container in the oven at 145-155C. Bake for about 10-15 minutes. Microwave: Transfer to a microwave-proof dish and place in microwave on high for 4-5 minutes, stirring halfway through. Ingredient Pasture-raised chicken breast, extra virgin olive oil, onion, garlic, green bell pepper, jalapeno pepper, beefsteak tomato, spinach, cumin, coriander, oregano, bay leaf, chicken broth, cilantro, avocado, lime.