Peel and cut half of the White Onion (1) into half inch diced pieces, and set aside.
Cut Tomatillo (6) in half, and set aside.
Remove the stem from the Jalapeño Pepper (1) and cut into half inch diced pieces, and set aside.
Portion out two sprigs of Fresh Cilantro (0.5 ounce) for garnish. Remove leaves from the remaining cilantro, discard the stems, and roughly chop the leaves.
Finely chop the Shallot (1) and set aside.
Finely chop four cloves of Garlic (4 clove) and set aside.
Roughly chop Fresh Baby Spinach (2 ounce) and set aside.
Cut the Zucchini (1) into half inch pieces, and set aside.
Dice the Poblano Pepper (1) into half inch pieces, and set aside.
In a small saucepan over high heat, add the tomatillos, jalapeño, the remaining two cloves of Garlic (2 clove), half of the chopped onion, Salt (1/2 teaspoon) and Water (2 cup) Bring to a boil.
Simmer for five minutes.
Drain, and place contents in a blender. Let cool for ten minutes.
Add the cilantro leaves and pulse carefully until smooth, then set aside.
Pat Skinless Chicken Breast (8 ounce) dry with paper towels. Cut into one inch diced pieces and place in a medium bowl. Season with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon).
In a small bowl, add the Chicken Base (1 package) and Water (1 3/4 cup) Stir to combine.
In a medium saucepan over medium high heat, add Vegetable Oil (1 tablespoon) Add the Jasmine Rice (3/4 cup), shallots, and chopped garlic, and cook for two minutes until golden.
Add the chicken broth, White Cooking Wine (1/4 cup), and Salt (1/2 teaspoon) Bring to a boil.
Cover and cook for fifteen minutes.
Turn off heat and add the spinach. Stir and keep warm for plating.
In a medium saucepan over medium high heat, add Vegetable Oil (1 tablespoon) When hot, add the zucchini.
Cook for three minutes, then remove from pan and set aside.
Add the chicken and cook for two minutes.
Add the remaining onions and poblano peppers and cook for three minutes.
Add the zucchini back to the pan. Pour the salsa into the pan, and simmer for four minutes.
Remove from heat and keep warm.
In the center of two places, place the spinach garlic rice. Add the chicken verde on top of the rice. Spoon Sour Cream (1/8 cup) on top. Garnish with cilantro sprigs.