Mexican Chicken & Guacamole Dressing

with Sautéed Corn & Black Beans

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
07 Smart Points

This dish is brimming with classic, zesty Mexican flavors thanks to the citrusy tomatillo-poblano sauce we’re using to marinate crisp cabbage, the blend of traditional spices (like ancho chile powder and smoked paprika) that coats our chicken, and the creamy guacamole-lime dressing drizzled on top.

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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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Roughly chop the peppers. Combine in a large bowl. Remove any husks and silks from the corn; cut the kernels off the cobs. Drain and rinse the beans. Peel and roughly chop 2 cloves of garlic. Halve the lime crosswise. 

Marinate the cabbage:
2 Marinate the cabbage:

To the bowl of prepared cabbage and peppers, add the tomatillo-poblano sauce; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the chicken:
3 Cook the chicken:

While the cabbage marinates, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the corn & beans:
4 Cook the corn & beans:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the drained beans and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Stir in the cotija and the juice of 1 lime half. Taste, then season with salt and pepper if desired.

Make the dressing & serve your dish:
5 Make the dressing & serve your dish:

While the corn and beans cook, in a bowl, combine the guacamole, fromage blanc, the juice of the remaining lime half, and 1 tablespoon of water. Season with salt and pepper. Serve the cooked chicken with the cooked corn and beans and marinated cabbage. Drizzle with the dressing. Garnish with a pinch of the remaining spice blend (you will have extra). Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Roughly chop the peppers. Combine in a large bowl. Remove any husks and silks from the corn; cut the kernels off the cobs. Drain and rinse the beans. Peel and roughly chop 2 cloves of garlic. Halve the lime crosswise. 

2 Marinate the cabbage:

To the bowl of prepared cabbage and peppers, add the tomatillo-poblano sauce; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Marinate the cabbage:
Cook the chicken:
3 Cook the chicken:

While the cabbage marinates, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the corn & beans:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the drained beans and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Stir in the cotija and the juice of 1 lime half. Taste, then season with salt and pepper if desired.

Cook the corn & beans:
Make the dressing & serve your dish:
5 Make the dressing & serve your dish:

While the corn and beans cook, in a bowl, combine the guacamole, fromage blanc, the juice of the remaining lime half, and 1 tablespoon of water. Season with salt and pepper. Serve the cooked chicken with the cooked corn and beans and marinated cabbage. Drizzle with the dressing. Garnish with a pinch of the remaining spice blend (you will have extra). Enjoy!