Chicken "Under a Brick"

with Spring Vegetable Quinoa & Rhubarb Compote

40 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

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.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Centuries of delicious home cooking in Tuscany uncovered a culinary secret: larger cuts of pan-cooked chicken benefit from a little downward pressure on the stove. Local chefs began wrapping bricks in foil and laying them atop the meat to press it down into the hot pan. (Here, we’re using a water-filled pot instead of a brick, but it works just as well!) The extra weight ensures that the chicken’s skin crisps up remarkably—turning a crackling, golden brown—while its interior comes out juicy and tender. The result is similar to that of a roast, only faster!

See Plans

Nutrition

PER SERVING
Calories

685 Cals (est.)

fresh

ingredients

2 Chicken Halves
1¼ cups White Quinoa
1 stalk Rhubarb
1 bunch Asparagus
1 Lemon
1 Red Onion
¼ lb Spinach
1 bunch Mint
2 Tbsps Red Wine Vinegar
2 Tbsps Sugar
2 Tbsps Sliced Almonds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the chicken:

Pat the chicken halves dry with paper towels; season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Add the seasoned chicken halves, skin sides down; loosely cover the pan with foil. Fill a large, heavy pot halfway with water; place the pot on top of the foil to press the chicken down. Cook, occasionally pressing the pot down, 28 to 32 minutes, or until the skins are browned and crispy. Remove the pot. Flip the chicken and cook 5 to 7 minutes, or until cooked through. Transfer to a serving dish.

2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the rhubarb. Peel the onion and cut into 1-inch-wide wedges; separate the layers. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into ½-inch pieces. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

3 Cook the quinoa:

While the chicken continues to cook, add the quinoa to the pot of boiling water. Cook 15 to 17 minutes, or until tender. Drain thoroughly and transfer to a bowl; set aside in a warm place. Rinse and dry the pot.

4 Make the rhubarb compote:

In the pot used to cook the quinoa, combine the rhubarb, vinegar, sugar and ¼ cup of water; season with salt and pepper. Cook on medium-high, stirring occasionally, 6 to 8 minutes, or until the rhubarb has softened and the mixture is saucy and thickened. Transfer to a serving dish. Rinse and dry the pot.

5 Cook the vegetables:

In the pot used to make the rhubarb compote, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the asparagus is bright green. Stir in the spinach and cook, stirring frequently, 30 seconds to 1 minute, or until the spinach is slightly wilted. Remove from heat.

6 Finish the quinoa & serve your dish:

To the pot of cooked vegetables, add the almonds, cooked quinoa, the juice of all 4 lemon wedges and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish. Garnish the cooked chicken and finished quinoa with the mint. Serve with the rhubarb compote on the side. Enjoy!