Tasty Creamy Salsa Verde Chicken Dinner Kit

Tasty Creamy Salsa Verde Chicken Dinner Kit

10 oz box


Sat Fat

Nutrition Facts

5 servings per container

Serving Size
2.0 ounce
Amount per serving
% Daily Value*
Total Fat
4g 5
Saturated Fat
0g 0
Trans Fat
0mg 0
540mg 23
Total Carbohydrate
26g 10
Dietary Fiber
1g 4
Total Sugars
1g Added Sugars 2
Vitamin D
0mg 0
1.4mg 8
110mg 2
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Rice: Enriched Long Grain White Rice (Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Dried Red Bell Pepper. Sauce Pouch: Water, Tomatillos, Vegetable Oil (Canola, Soybean And/or Sunflower Oil), Jalapeno Pepper (Jalapeno Pepper, Salt, Acetic Acid), Sugar, Whey Powder, Modified Corn Starch. Contains 2% Or Less Of: Spice, Salt, Lime Juice Concentrate, Yeast Extract, Onion Powder, Garlic Powder, Xanthan Gum, Citric Add, Color (Titanium Dioxide, Caramel Color, Blue 1, Yellow 5), Natural Flavor. Seasoning Mix: Spice, Salt, Garlic Powder, Sugar, Corn Starch, Onion Powder, Dried Red Bell Pepper, Dried Onion. Contains 2% Or Less Of: Dried Garlic, Vegetable Oil (Canola, Soybean And/or Sunflower Oil), Silicon Dioxide (Anticaking Agent), Natural Flavor, Paprika Extract (Color).


Contains milk ingredients.

Product Disclaimer

Stop & Shop is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Stop & Shop, and the nutritional information on the product label does not match the information on our site, please contact Stop & Shop customer service and we will arrange for a credit to issue for the product at issue.


Per 2 oz as packaged: 150 calories; 0 g sat fat (0% DV); 540 mg sodium (23% DV); 2 g total sugars. See nutrition facts for as prepared nutrition. Contains Bioengineered Food Ingredients. Learn more at Ask.GeneralMills.com. Make 5 1-1/3 cup servings. See how it's done and find other tips! Scan me! Instagram. Facebook. Twitter. YouTube (at)buzzfeedtasty. Questions? Call 800-247-6460.

Kit includes: Sauce, seasoning, rice, just add 1 lb of chicken + red bell pepper. See how it’s done and find other tips. Ready in under 30 minutes. For food safety and quality, follow the cooking directions. Refrigerate leftovers. You will need: 1 lb boneless, skinless chicken breasts, cut in 1/2-inch cubes. 1 medium red bell pepper, thinly sliced in 2-inch lengths. 2 Tablespoons oil. Optional: 1-2 Tablespoons chopped fresh cilantro. 1-3/4 cups water. 1/2 teaspoon salt. Tip: For added color, try 1 cup thinly sliced mini multi-colored peppers in place of red bell pepper. Cook Rice: (1) Add water, salt, and rice to 2-quart saucepan; stir. Bring to boil; (2) Reduce heat to low. Cover; cook 22 to 24 minutes. Remove from heat and set aside. Mid-Way through rice cook time. Cook chicken & peppers: (1) Coat chicken pieces with seasoning in shallow bowl or plastic bag; (2) Heat oil in 10-inch non-stick skillet (if using skillet without a non-stick surface, increase oil to 3 tablespoons) over medium - high heat. Carefully add chicken and peppers; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked (165 degrees F); (3) Top rice with chicken and peppers; drizzle with creamy salsa Verde sauce; (4) Sprinkle with chopped cilantro, if desired.


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