Mexican-Style Chicken & Vegetable Skillet with Guacamole

Mexican-Style Chicken & Vegetable Skillet

with Guacamole

35 MIN
7 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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

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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
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

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!

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