Quick Vegan Chicken Chili Verde

What You Get

Tomatillo salsa

Plant chicken pieces

Avocado

Lime

Cilantro

Non-dairy yogurt

Tortilla chips

What You'll Need

Olive oil

Vegetable broth (optional)

Salt

Step 1

In a nonstick pan over medium heat, warm 1 tablespoon olive oil. Add the plant-based chicken pieces in a single layer and cook until golden brown, 6-7 minutes per side if cooking from frozen, or 4-5 minutes per side if defrosted. Transfer to a cutting board and cut into bite-sized pieces.

Step 2

In a pot over medium heat, warm a tablespoon of olive oil. Add the tomatillo salsa and ½ cup vegetable broth or water and bring to a simmer. Add the plant chicken pieces to the pot, and simmer to let the flavors combine, about 5 minutes. Season to taste with salt.

Step 3

Meanwhile, peel, pit, and dice the avocado. Cut the lime into wedges for serving. Pick the cilantro leaves and toss the stems.

Step 4

Spoon the chili verde into bowls, and top with a dollop of non-dairy and the avocado. Squeeze with lime and scatter with the cilantro leaves. Serve warm, with the tortilla chips for dipping.