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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.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned 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. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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.
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4 Servings
- Est. 660 Cals/serving
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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
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1⅛ lbs Chopped Chicken Breast
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1 cup Jasmine Rice
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2 Flour Tortillas
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1 15.5 -Ounce Can Cannellini Beans
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½ lb Sweet Peppers
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5 oz Baby Spinach
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2 cloves Garlic
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¾ cup Tomatillo-Poblano Sauce
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½ cup Sour Cream
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2 oz Sliced Roasted Red Peppers
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1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
tried-and-true
kitchen tools
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
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