Garlic & Citrus-Glazed Chicken with Black Beans & Carrot-Pepper Slaw

Garlic & Citrus-Glazed Chicken

with Black Beans & Carrot-Pepper Slaw

30 MIN
6 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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

See Plans
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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

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:
Browse Steps
1 of 4