Mexican Chicken & Guacamole Dressing

with Sautéed Corn & Black Beans

30 MIN

7 SmartPoints®

2 Servings

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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

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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
1 15.5-Ounce Can Black Beans
½ lb Red Cabbage
2 cloves Garlic
1 Lime
2 ears Of Corn
⅓ cup Tomatillo-Poblano Sauce
¼ cup Guacamole
2 Tbsps Fromage Blanc
1 oz Sliced Roasted Red Peppers
2 Tbsps Grated Cotija Cheese
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!