Chopped Chicken Thigh Tacos

Chopped Chicken Thigh Tacos

with Poblano Pepper, Green Salsa, and Monterey Jack Cheese

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We’re going green in this taco recipe with a tomatillo-based salsa. What’s a tomatillo, you ask? It’s a vegetable that looks like a green tomato but has a tart, fruity, and slightly herbal flavor. Used in Mexican cuisine, it brings a pop of acidity wherever you put it—certainly on the pieces chicken thigh and poblano pepper inside the tortillas here. Prepared to be hit by deliciousness when you reach in for a bite.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Poblano Pepper

1 unit


12 ounce

Chicken Thighs

1 unit

Roma Tomato

7.06 ounce

Green Salsa

6 unit

Flour Tortillas


2 tablespoon

Sour Cream


¼ cup

Monterey Jack Cheese


Not included in your delivery

2 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat18 g
Saturated Fat14 g
Carbohydrate52 g
Sugar3 g
Dietary Fiber7 g
Protein33 g
Cholesterol155 mg
Sodium1480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Medium Bowl
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Core and seed poblano, then cut into ½-inch squares. Zest 1 tsp zest from lime, then cut into quarters. Cut chicken into ½-inch pieces.


Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and season with salt and pepper. Cook, stirring occasionally, until lightly browned, about 2 minutes.


Add poblano to pan with chicken. Continue cooking until chicken is cooked through and poblano is softened, about 5 minutes more.


Meanwhile, core, halve, and dice tomato. Place in a medium bowl and set aside. Once chicken and poblano are done cooking, stir 2 TBSP salsa into pan. Add remaining salsa to bowl with tomato and stir to combine.


Wrap tortillas in a lightly dampened paper towel and microwave until warm, 30-45 seconds. In a small bowl, stir together sour cream, lime zest, and 1 tsp lime juice.


Divide chicken and poblano mixture between tortillas. Spoon salsa and crema over top. Sprinkle with cheese. Serve any remaining lime quarters on the side for squeezing over.