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Tomatillo Chicken & White Beans
with Vegetable Rice & Crispy Tortilla Strips
30 MIN
4 Servings
From the Test Kitchen
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
Wellness Details
WW™ Approved
-
NutritionPER SERVING
-
Calories660 Cals (est.)
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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
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