Mexican-Spiced Chicken Thighs with Barley, Salsa Macha & Lime Yogurt
Fast & Easy

Mexican-Spiced Chicken Thighs

with Barley, Salsa Macha & Lime Yogurt

35 MIN
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.
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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.
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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

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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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Mexican-Spiced Chicken Thighs with Barley, Salsa Macha & Lime Yogurt
Title
  • 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
How To: Chop Scallions
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the barley
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.

Prepare the ingredients
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.

Season the vegetables
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.

Roast the vegetables & chicken
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.

Make the salsa macha & lime sour cream
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.

Finish & serve your dish
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! 

Tips from Home Chefs

Mexican-Spiced Chicken Thighs

Cook the barley
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.

Prepare the ingredients
Season the vegetables
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.

Roast the vegetables & chicken
Make the salsa macha & lime sour cream
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! 

Finish & serve your dish
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