Tomatillo Chicken & Corn Skillet

with Guacamole & Cotija Cheese

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
06 Smart Points

This zesty skillet combines bites of tender chicken with sweet corn, crisp peppers, and creamy white beans—all simmered in our bright, citrusy tomatillo-poblano sauce, which is based on classic Mexican salsa verde. The bold flavors are delightfully contrasted by spoonfuls of creamy, cooling guacamole served 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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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Drain and rinse the beans. Combine in a bowl. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (cast iron or 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. 

Cook the vegetables:
3 Cook the vegetables:

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 prepared garlic, sweet peppers, and beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomatillo-poblano sauce (carefully, as the liquid may splatter), demi-glace, and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until thickened and thoroughly combined. Turn off the heat. 

Make the creamy guacamole:
4 Make the creamy guacamole:

While the vegetables cook, in a bowl, combine the guacamole, fromage blanc, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

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

To the pan of cooked vegetables, add the cooked chicken and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables topped with the creamy guacamole and cheese. Serve the remaining lime wedges on the side. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Drain and rinse the beans. Combine in a bowl. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (cast iron or 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. 

Cook the chicken:
Cook the vegetables:
3 Cook the vegetables:

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 prepared garlic, sweet peppers, and beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomatillo-poblano sauce (carefully, as the liquid may splatter), demi-glace, and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until thickened and thoroughly combined. Turn off the heat. 

4 Make the creamy guacamole:

While the vegetables cook, in a bowl, combine the guacamole, fromage blanc, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

Make the creamy guacamole:
 Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked chicken and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables topped with the creamy guacamole and cheese. Serve the remaining lime wedges on the side. Enjoy!