Tomatillo Chicken & Rice Bowls with Roasted Vegetables & Orange Salsa

Tomatillo Chicken & Rice Bowls

with Roasted Vegetables & Orange Salsa

30 MIN
2 Servings
Wellness at Blue Apron
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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.
WW Recommended
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

These vibrant, Mexican-style bowls feature our citrusy tomatillo-poblano sauce in two ways: half is used to coat bites of chicken as they sear in the pan, while the rest is whisked together with sour cream for a cooling drizzle on top. It’s all served over a base of fluffy rice studded with sweet golden raisins and crunchy toasted pepitas.
15 green SmartPoints® per serving
13 blue SmartPoints® per serving
13 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

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Dietary Information

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Tomatillo Chicken & Rice Bowls with Roasted Vegetables & Orange Salsa
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Jasmine Rice
  • 2 Scallions
  • 3 oz Shishito Peppers
  • 1 Red Onion
  • 1 Navel Orange
  • ¼ cup Sour Cream
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 Tbsps Raw Pepitas
  • 1½ Tbsps Golden Raisins
time-saving
tips & techniques
How To: Small Dice an Onion
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the orange salsa:
1 Prepare the ingredients & make the orange salsa:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and large dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and small dice the orange. Place in a bowl; add the sliced green tops of the scallions and a drizzle of olive oil. Season with salt and pepper; stir to combine. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the sour cream and half the tomatillo-poblano sauce. Taste, then season with salt and pepper if desired. 

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, raisins, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Roast the vegetables:
3 Roast the vegetables:

Meanwhile, place the diced onion and pepper pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Toast the pepitas:
4 Toast the pepitas:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a plate; immediately season with salt. Wipe out the pan.

Cook the chicken:
5 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle 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 browned. Add the sliced white bottoms of the scallions and remaining tomatillo-poblano sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. 

Finish the rice & serve your dish:
6 Finish the rice & serve your dish:

Add the toasted pepitas to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked chicken (including any sauce from the pan), roasted vegetables, and orange salsa. Drizzle with the tomatillo sour cream. Enjoy! 

Tips from Home Chefs

Tomatillo Chicken & Rice Bowls

Prepare the ingredients & make the orange salsa:
1 Prepare the ingredients & make the orange salsa:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and large dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and small dice the orange. Place in a bowl; add the sliced green tops of the scallions and a drizzle of olive oil. Season with salt and pepper; stir to combine. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the sour cream and half the tomatillo-poblano sauce. Taste, then season with salt and pepper if desired. 

2 Cook the rice:

In a small pot, combine the rice, raisins, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Roast the vegetables:
3 Roast the vegetables:

Meanwhile, place the diced onion and pepper pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

4 Toast the pepitas:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a plate; immediately season with salt. Wipe out the pan.

Toast the pepitas:
Cook the chicken:
5 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle 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 browned. Add the sliced white bottoms of the scallions and remaining tomatillo-poblano sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. 

6 Finish the rice & serve your dish:

Add the toasted pepitas to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked chicken (including any sauce from the pan), roasted vegetables, and orange salsa. Drizzle with the tomatillo sour cream. Enjoy! 

Finish the rice & serve your dish:
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