We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Tomatillo Chicken & White Beans
with Vegetable Rice & Crispy Tortilla Strips
30 min
WW™ Approved
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
-
4 Servings
- Est. 660 Cals/serving
-
View All
DownloadPlease 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.
This zesty dish combines bites of tender chicken with creamy white beans—cooked with our bright, citrusy tomatillo-poblano sauce, which is based on classic Mexican salsa verde. For delightfully crispy contrast, we’re topping it all with crunchy tortilla strips baked with a smoky blend of brown sugar, two kinds of paprika, and more.
15 green SmartPoints®
11 blue SmartPoints®
11 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
- 1 cup Jasmine Rice
- 2 Flour Tortillas
- 1 15.5 -Ounce Can Cannellini Beans
- ½ lb Sweet Peppers
- 5 oz Baby Spinach
-
2 cloves Garlic
-
¾ cup Tomatillo-Poblano Sauce
- ½ cup Sour Cream
-
2 oz Sliced Roasted Red Peppers
-
1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel 2 cloves of garlic. Using the flat side of your knife, smash each clove once. Roughly chop the roasted peppers. Drain and rinse the beans. Evenly stack the tortillas; quarter lengthwise, then cut crosswise into 1/2-inch-wide strips.
2
Make the vegetable rice:
In a large pot, combine the rice, sliced sweet peppers, smashed garlic cloves, 2 teaspoons of the spice blend, a big pinch of salt, and 2 cups of water; stir to combine. 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. Carefully remove the garlic cloves. Add the spinach and chopped roasted peppers; stir until the spinach is wilted. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the chicken & beans:
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons 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. Add the drained beans and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomatillo-poblano sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. Turn off the heat; taste, then season with salt and pepper if desired.
4
Make the crispy tortilla strips:
Meanwhile, place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend; toss to coat. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven.
5
Finish & serve your dish:
In a bowl, whisk together the sour cream and 2 tablespoons of water; season with salt and pepper. Serve the vegetable rice topped with the cooked chicken and beans, seasoned sour cream, and crispy tortilla strips. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel 2 cloves of garlic. Using the flat side of your knife, smash each clove once. Roughly chop the roasted peppers. Drain and rinse the beans. Evenly stack the tortillas; quarter lengthwise, then cut crosswise into 1/2-inch-wide strips.
2
Make the vegetable rice:
In a large pot, combine the rice, sliced sweet peppers, smashed garlic cloves, 2 teaspoons of the spice blend, a big pinch of salt, and 2 cups of water; stir to combine. 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. Carefully remove the garlic cloves. Add the spinach and chopped roasted peppers; stir until the spinach is wilted. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the chicken & beans:
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons 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. Add the drained beans and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomatillo-poblano sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. Turn off the heat; taste, then season with salt and pepper if desired.
4
Make the crispy tortilla strips:
Meanwhile, place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend; toss to coat. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven.
5
Finish & serve your dish:
In a bowl, whisk together the sour cream and 2 tablespoons of water; season with salt and pepper. Serve the vegetable rice topped with the cooked chicken and beans, seasoned sour cream, and crispy tortilla strips. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered