Ancho-Honey Chicken & Quinoa Bowl with Guacamole & Cotija

Ancho-Honey Chicken & Quinoa Bowl

with Guacamole & Cotija

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

This vibrant dish combines tender chicken—cooked with honey and ancho chile paste—and sautéed zucchini tied together with hearty, lime-dressed quinoa. It's all topped with spicy marinated tomatoes and a dollop of creamy guacamole.
15 green SmartPoints® per serving
13 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Ancho-Honey Chicken & Quinoa Bowl with Guacamole & Cotija
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Tricolor Quinoa
  • 2 Scallions
  • 1 Lime
  • 4 oz Grape Tomatoes
  • 1 Zucchini
  • 1 Tbsp Ancho Chile Paste
  • 2 Tbsps Grated Cotija Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Guacamole
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 tsps Honey
time-saving
tips & techniques
How To: Get Perfect Citrus Zest
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the quinoa
1 Cook the quinoa

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients & marinate the tomatoes
2 Prepare the ingredients & marinate the tomatoes

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Using a zester or the small side of a box grater, zest the lime to get 2 teaspoons. Quarter the lime. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, lime zest, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Cook the zucchini & finish the quinoa
3 Cook the zucchini & finish the quinoa

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the pot of cooked quinoa. Add the juice of the remaining lime wedges and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Cook the chicken & serve your dish
4 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chile paste, honey (kneading the packet before opening), and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the finished quinoa topped with the cooked chicken, marinated tomatoes, and guacamole. Garnish with the sliced green tops of the scallions and cheese. Enjoy!

Tips from Home Chefs

Ancho-Honey Chicken & Quinoa Bowl

Cook the quinoa
1 Cook the quinoa

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients & marinate the tomatoes

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Using a zester or the small side of a box grater, zest the lime to get 2 teaspoons. Quarter the lime. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, lime zest, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Prepare the ingredients & marinate the tomatoes
Cook the zucchini & finish the quinoa
3 Cook the zucchini & finish the quinoa

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the pot of cooked quinoa. Add the juice of the remaining lime wedges and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chile paste, honey (kneading the packet before opening), and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the finished quinoa topped with the cooked chicken, marinated tomatoes, and guacamole. Garnish with the sliced green tops of the scallions and cheese. Enjoy!

Cook the chicken & serve your dish
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