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Garlic & Citrus-Glazed Chicken
with Black Beans & Carrot-Pepper Slaw
30 MIN
2 Servings
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
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NutritionPER SERVING
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Calories530 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- 1 15.5-Ounce Can Black Beans
- 2 Scallions
- 1 Lime
- 4 oz Sweet Peppers
- 6 oz Carrots
- 2 cloves Garlic
- 2 Tbsps Orange Marmalade
-
⅓ cup Tomatillo-Poblano Sauce
- 2 Tbsps Fromage Blanc
- 1 tsp Whole Dried Oregano
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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