Tomatillo-Poblano Chicken Thighs with Roasted Butternut Squash & Potatoes
Easy Prep & Cleanup

Tomatillo-Poblano Chicken Thighs

with Roasted Butternut Squash & Potatoes

35 MIN
2 Servings
Wellness at Blue Apron
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Available Options

  • with Chicken Thighs
    includes 12 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs
    Wellness
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
    Wellness
    • with Chicken Thighs

    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This dish showcases our bright tomatillo-poblano sauce, which we’re mixing with rich mascarpone cheese to make a creamy, zesty sauce for our seared chicken—perfectly accompanied by a trio of roasted squash, potatoes, and onion.
    14 green SmartPoints® per serving
    14 blue SmartPoints® per serving
    10 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please 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.

    fresh
    ingredients
    Tomatillo-Poblano Chicken Thighs with Roasted Butternut Squash & Potatoes
    Title
    • 12 oz Boneless, Skinless Chicken Thighs
    • 1 Red Onion
    • ¾ lb Potatoes
    • ½ lb Diced Butternut Squash
    • ⅓ cup Tomatillo-Poblano Sauce
    • 2 Tbsps Mascarpone Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    time-saving
    tips & techniques
    How To: Dice a Potato
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve and peel the onion; cut into 2-inch-wide wedges, keeping the layers intact. Place the diced potatoes, onion wedges, and squash on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the chicken
    2 Cook the chicken

    Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Make the sauce
    3 Make the sauce

    Meanwhile, in a bowl, combine the tomatillo-poblano sauce and mascarpone. Taste, then season with salt and pepper if desired.

    Slice the chicken & serve your dish
    4 Slice the chicken & serve your dish

    Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted vegetables. Top the chicken with the sauce. Enjoy!

    Tips from Home Chefs

    Tomatillo-Poblano Chicken Thighs

    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve and peel the onion; cut into 2-inch-wide wedges, keeping the layers intact. Place the diced potatoes, onion wedges, and squash on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Cook the chicken

    Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the chicken
    Make the sauce
    3 Make the sauce

    Meanwhile, in a bowl, combine the tomatillo-poblano sauce and mascarpone. Taste, then season with salt and pepper if desired.

    4 Slice the chicken & serve your dish

    Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted vegetables. Top the chicken with the sauce. Enjoy!

    Slice the chicken & serve your dish
    Browse Steps
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