Creamy Cilantro Chicken with Toasted Pepita Rice & Green Beans

Creamy Cilantro Chicken

with Toasted Pepita Rice & Green Beans

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This dish is filled with bold, Mexican-style flavors thanks to the creamy cilantro sauce drizzled over spiced chicken, and a bed of rice loaded with toasted pepitas, spicy pickled jalapeño, and bright lime zest.
12 Points value per serving
To learn more about WW's Points program, 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information Wellness

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

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Creamy Cilantro Chicken with Toasted Pepita Rice & Green Beans
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1⅛ cups Brown Rice
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Lime
  • 2 Tbsps Raw Pepitas
  • ¾ lb Green Beans
  • ½ cup Cilantro Sauce
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Mayonnaise
  • 2 cloves Garlic
Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. In a bowl, combine the cilantro sauce, mayonnaise, and the juice of 2 lime wedges. Season with salt and pepper. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Toast the pepitas
3 Toast the pepitas

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a plate and immediately season with salt. Wipe out the pan.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the green beans
5 Cook the green beans

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Turn off the heat and stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

Finish & serve your dish
6 Finish & serve your dish

To the pot of cooked rice, add the lime zest, toasted pepitas, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and cooked green beans. Top the chicken with the creamy cilantro sauce. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. In a bowl, combine the cilantro sauce, mayonnaise, and the juice of 2 lime wedges. Season with salt and pepper. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Prepare the ingredients
Toast the pepitas
3 Toast the pepitas

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a plate and immediately season with salt. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Cook the green beans
5 Cook the green beans

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Turn off the heat and stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish

To the pot of cooked rice, add the lime zest, toasted pepitas, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and cooked green beans. Top the chicken with the creamy cilantro sauce. Enjoy!

Finish & serve your dish
Browse Steps
1 of 6