Garlic & Citrus-Glazed Chicken

with Black Beans & Carrot-Pepper Slaw

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 530 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
06 Smart Points

This flavorful dish features our quick take on mojo sauce (a Cuban favorite that highlights a bold, aromatic pairing of garlic and citrus), which creates the vibrant glaze for tender bites of seared chicken. It’s perfectly balanced by sautéed black beans and a crisp slaw dressed in our lightly spicy tomatillo-poblano sauce.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Cut out and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Quarter the lime. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a large bowl, whisk together the orange marmalade, the juice of 3 lime wedges, and up to half the garlic paste.

Make the slaw:
2 Make the slaw:

In a large bowl, combine the grated carrots, sliced peppers, tomatillo-poblano sauce, and the juice of the remaining lime wedge. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook & glaze the chicken:
3 Cook & glaze the chicken:

While the slaw marinates, pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of glaze; toss to coat. 

Cook the beans & serve your dish:
4 Cook the beans & serve your dish:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the beans and remaining garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat and stir in the fromage blanc. Taste, then season with salt and pepper if desired. Serve the cooked beans with the glazed chicken (including any glaze from the bowl) and slaw. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Cut out and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Quarter the lime. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a large bowl, whisk together the orange marmalade, the juice of 3 lime wedges, and up to half the garlic paste.

2 Make the slaw:

In a large bowl, combine the grated carrots, sliced peppers, tomatillo-poblano sauce, and the juice of the remaining lime wedge. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the slaw:
Cook & glaze the chicken:
3 Cook & glaze the chicken:

While the slaw marinates, pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of glaze; toss to coat. 

4 Cook the beans & serve your dish:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the beans and remaining garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat and stir in the fromage blanc. Taste, then season with salt and pepper if desired. Serve the cooked beans with the glazed chicken (including any glaze from the bowl) and slaw. Garnish with the sliced green tops of the scallions. Enjoy! 

Cook the beans & serve your dish: