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Tomatillo Chicken & Corn Skillet
with Guacamole & Cotija Cheese
30 MIN
2 Servings
From the Test Kitchen
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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NutritionPER SERVING
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Calories540 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- 1 7.75 -Oz Can Cannellini Beans
- 2 ears Of Corn
- 1 Lime
- 4 oz Sweet Peppers
- 2 cloves Garlic
-
¼ cup Guacamole
- 1 oz Sliced Pickled Jalapeño Pepper
- 2 Tbsps Fromage Blanc
- 2 Tbsps Grated Cotija Cheese
-
⅓ cup Tomatillo-Poblano Sauce
- 2 Tbsps Chicken Demi-Glace
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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