Tomatillo Chicken & Veggie Skillet

with Guacamole & Cotija Cheese

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories
WW Freestyle
06 Smart Points

This zesty skillet combines bites of tender chicken with juicy tomatoes, crisp peppers, and hearty black beans—all simmered in our bright, citrusy tomatillo-poblano sauce, which is based on classic Mexican salsa verde.

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fresh
ingredients
Tomatillo Chicken & Veggie Skillet with Guacamole & Cotija Cheese
Title
  • 10 oz Chopped Chicken Breast
  • 1 15.5-Ounce Can Black Beans
  • 1 Poblano Pepper
  • 1 Red Onion
  • 2 cloves Garlic
  • 4 oz Grape Tomatoes
  • ⅓ cup Tomatillo-Poblano Sauce
  • ¼ cup Guacamole
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Grated Cotija Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Combine in a bowl. Drain and rinse the beans. Halve, peel, and medium dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper. 

Toast the pepitas:
2 Toast the pepitas:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they cook). Transfer to paper towel-lined plate and immediately season with salt. 

Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, 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:
4 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the prepared garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the drained beans, tomatillo-poblano sauce (carefully, as the liquid may splatter), and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat.

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

Add the cooked chicken to the pan of cooked vegetables; stir to combine. Serve the finished skillet garnished with the cheese, toasted pepitas, and guacamole. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Combine in a bowl. Drain and rinse the beans. Halve, peel, and medium dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper. 

2 Toast the pepitas:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they cook). Transfer to paper towel-lined plate and immediately season with salt. 

Toast the pepitas:
Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, 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.

4 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the prepared garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the drained beans, tomatillo-poblano sauce (carefully, as the liquid may splatter), and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat.

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

Add the cooked chicken to the pan of cooked vegetables; stir to combine. Serve the finished skillet garnished with the cheese, toasted pepitas, and guacamole. Enjoy!