Mexican Chicken & Guacamole Dressing with Sautéed Corn & Black Beans

Mexican Chicken & Guacamole Dressing

with Sautéed Corn & Black Beans

30 MIN
7 SmartPoints®
2 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.
Lightyear
Learn more at DisneyCheck.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 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

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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
Mexican Chicken & Guacamole Dressing with Sautéed Corn & Black Beans
Title
time-saving
tips & techniques
Fromage Blanc
Black Beans
Garlic
Lime
How To: Peel Garlic
Corn
Cabbage
Cotija Cheese
Mexican Spice Blend
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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! 

Tips from Home Chefs

Mexican Chicken & Guacamole Dressing

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! 

Browse Steps
1 of 5