Fast & Easy

Mexican-Spiced Chicken Thighs

with Barley, Salsa Macha & Lime Yogurt

35 MIN

2 Servings

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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. In this flavorful dish, Mexican-spiced chicken roasts alongside a duo of tomatoes and sweet peppers. You’ll then toss the vegetables with warm barley to make a hearty grain salad, and finish the dish with a drizzle of lime yogurt and salsa macha—a beloved Mexican condiment that combines dried chile peppers, nuts, seeds, and olive oil for deliciously bold, spicy flavor.
14-15 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Boneless, Skinless Chicken Thighs
½ cup Pearled Barley
1 Lime
4 oz Sweet Peppers
2 Scallions
4 oz Grape Tomatoes
3 Tbsps Roasted Peanuts
1 tsp Black & White Sesame Seeds
2 tsps Chipotle Chile Paste
4 tsps Honey
½ cup Plain Nonfat Greek Yogurt
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 Cook the barley

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut the white bottoms of the scallions crosswise into 1-inch pieces; thinly slice the hollow green tops. Halve the tomatoes.

3 Season the vegetables

Transfer the quartered peppers, prepared white bottoms of the scallions, and halved tomatoes to a sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan.

4 Roast the vegetables & chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. Transfer to the other side of the sheet pan. Roast 15 to 17 minutes, or until the vegetables are lightly browned and tender when pierced with a fork and the chicken is browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Make the salsa macha & lime sour cream

Meanwhile, finely chop the peanuts. Quarter the lime. In a bowl, combine the chopped peanuts, sesame seeds, honey (kneading the packet before opening), the juice of 2 lime wedges, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. In a separate bowl, combine the yogurt and the juice of the remaining lime wedges; season with salt and pepper.

6 Finish & serve your dish

Transfer the roasted chicken to a cutting board; slice crosswise. To the pot of cooked barley, add the roasted vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the sliced chicken over the finished barley. Top the chicken with the salsa macha and lime yogurt. Garnish with the sliced green tops of the scallions. Enjoy!