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.
Chicken & Paprika-Spiced Rice
with Mustard Pan Sauce & Collard Greens
50 minWellness 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. 590 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.
A punchy, rich pan sauce made with Dijon mustard adds exciting flavor to seared chicken in this crowd-pleasing recipe. We’re serving an equally vibrant side of rice—cooked with smoky spices, then mixed with sautéed collard greens.
Get Cooking
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- ¾ cup Jasmine Rice
- 9 oz Carrots
- 2 cloves Garlic
- 1 bunch Collard Greens
- 1 stalk Celery
- 1 bunch Parsley
- 4 Tbsps Butter
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
- 1 Tbsp Whole Grain Dijon Mustard
- 1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Set aside in a warm place.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and medium dice the carrots. Medium dice the celery. Remove and discard the stems of the collard greens; roughly chop. Roughly chop the parsley leaves and stems.
3
Cook the vegetables & finish the rice:
While the rice continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, diced carrots, and diced celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped collard greens; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water; season with salt and pepper. Cover and cook, stirring occasionally, 5 to 6 minutes, or until the collard greens have wilted and the water has cooked off. Add half the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the pot of cooked rice. Stir to combine; season with salt and pepper to taste. Cover and set aside in a warm place. Rinse and 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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
5
Make the pan sauce:
Add the mustard, butter, remaining vinegar, and 1/4 cup of water to the pan of reserved fond (be careful, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the butter has melted and the sauce is slightly thickened. Turn off the heat and season with salt and pepper to taste.
6
Finish & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice. Top the chicken with the pan sauce. Garnish with the parsley. Enjoy!
1
Cook the rice:
In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Set aside in a warm place.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and medium dice the carrots. Medium dice the celery. Remove and discard the stems of the collard greens; roughly chop. Roughly chop the parsley leaves and stems.
3
Cook the vegetables & finish the rice:
While the rice continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, diced carrots, and diced celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped collard greens; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water; season with salt and pepper. Cover and cook, stirring occasionally, 5 to 6 minutes, or until the collard greens have wilted and the water has cooked off. Add half the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the pot of cooked rice. Stir to combine; season with salt and pepper to taste. Cover and set aside in a warm place. Rinse and 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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
5
Make the pan sauce:
Add the mustard, butter, remaining vinegar, and 1/4 cup of water to the pan of reserved fond (be careful, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the butter has melted and the sauce is slightly thickened. Turn off the heat and season with salt and pepper to taste.
6
Finish & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice. Top the chicken with the pan sauce. Garnish with the parsley. 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