Chicken & Black Bean-Chile Sauce with Spicy Roasted Potatoes & Ponzu Kale

Chicken & Black Bean-Chile Sauce

with Spicy Roasted Potatoes & Ponzu Kale

35 MIN
2 Servings
$11.94/SERVING
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.

From the Test Kitchen

Umami (or savory) flavors abound in this wholesome dish, thanks to a coating of spicy gochujang on our roasted potatoes, the citrusy ponzu used to dress tender kale, and the rich black bean-butter pan sauce spooned over simply seared chicken.
CLICK FOR RECIPE CARD

Get Cooking

Wellness Details

600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chicken & Black Bean-Chile Sauce with Spicy Roasted Potatoes & Ponzu Kale
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 2 Scallions
  • 1 bunch Kale
  • 1 head White, Multicolored, Or Romanesco Cauliflower
  • 2 tsps Gochujang
  • 2 Tbsps Butter
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Rice Vinegar
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 3 Tbsps Savory Black Bean-Chile Sauce
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the black bean-chile sauce, sugar, 1/4 cup of water, and half the vinegar (you will have extra). Season with salt and pepper.

Roast the cauliflower
2 Roast the cauliflower

In a large bowl, whisk together 1 tablespoon of olive oil and as much of the gochujang as you’d like, depending on how spicy you’d like the cauliflower to be. Add the cauliflower florets; season with salt and pepper. Stir to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & finish the kale
3 Cook & finish the kale

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and sliced white bottoms of the scallions; season with salt and pepper.Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; stir in the ponzu. Cover with foil to keep warm. Wipe out the pan.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

*An instant-read thermometer should register 165°F.

Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 4 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished kale and roasted cauliflower. Top the chicken with the finished sauce. Garnish with the sliced green tops of the scallions and sesame seeds. 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
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the black bean-chile sauce, sugar, 1/4 cup of water, and half the vinegar (you will have extra). Season with salt and pepper.

2 Roast the cauliflower

In a large bowl, whisk together 1 tablespoon of olive oil and as much of the gochujang as you’d like, depending on how spicy you’d like the cauliflower to be. Add the cauliflower florets; season with salt and pepper. Stir to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the cauliflower
Cook & finish the kale
3 Cook & finish the kale

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and sliced white bottoms of the scallions; season with salt and pepper.Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; stir in the ponzu. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

*An instant-read thermometer should register 165°F.

Cook the chicken
Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 4 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished kale and roasted cauliflower. Top the chicken with the finished sauce. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!