Mexican-Style Chicken & Vegetable Skillet with Guacamole

Mexican-Style Chicken & Vegetable Skillet

with Guacamole

Group Created with Sketch. 35 min 7 SmartPoints®
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving
  • View All
    Nutrition Label
    Download

Bold Mexican-style spices (like ancho chile powder and smoked paprika) liven up this loaded skillet of chicken, sweet potatoes, black beans, and more. It’s perfectly contrasted by a smooth, creamy dollop of our new guacamole mixed with fromage blanc and fresh lime juice.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & cook the sweet potato:
1 Prepare & cook the sweet potato:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the sweet potato; cut off and discard the ends, then medium dice. Once the pot of water is boiling, add the diced sweet potato. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potato cooks, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced white bottoms of the scallions. Halve the tomatoes. Drain and rinse the beans. Quarter the lime. Roughly chop the jalapeño pepper. In a bowl, combine the beans and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the pepper. In a separate bowl, combine the guacamole, fromage blanc, and the juice of 1 lime wedge.

Cook the chicken:
3 Cook the chicken:

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 1/2 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 vegetables:
4 Cook the vegetables:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced sweet peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the cooked sweet potato and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared bean mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked chicken, halved tomatoes, demi-glace, and 1/3 cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Turn off the heat; stir in the juice of 1 lime wedge. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables topped with the creamy guacamole. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & cook the sweet potato:
1 Prepare & cook the sweet potato:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the sweet potato; cut off and discard the ends, then medium dice. Once the pot of water is boiling, add the diced sweet potato. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly. 

2 Prepare the remaining ingredients:

While the sweet potato cooks, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced white bottoms of the scallions. Halve the tomatoes. Drain and rinse the beans. Quarter the lime. Roughly chop the jalapeño pepper. In a bowl, combine the beans and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the pepper. In a separate bowl, combine the guacamole, fromage blanc, and the juice of 1 lime wedge.

Prepare the remaining ingredients:
Cook the chicken:
3 Cook the chicken:

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 1/2 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 vegetables:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced sweet peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the cooked sweet potato and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared bean mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked chicken, halved tomatoes, demi-glace, and 1/3 cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Turn off the heat; stir in the juice of 1 lime wedge. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables topped with the creamy guacamole. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!