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Curry-Spiced Chicken
with Zucchini, Peppers & Scallion Rice
35 min
WW™ Approved
i
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.
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4 Servings
- Est. 540 Cals/serving
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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.
To elevate our fragrant vadouvan-coated chicken breasts, we’re serving a sweet-and-spicy dipping sauce made from honey and spiced tomato chutney—a combination of tomatoes, tart tamarind, spicy chiles, and more. It’s all served over a bed of rice and tender sautéed veggies, which get a bit of sweetness from golden raisins.
11 green SmartPoints® per serving
8 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD
fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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2 Zucchini
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½ lb Sweet Peppers
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2 Scallions
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1 Lime
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1½ Tbsps Golden Raisins
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2 Tbsps Savory Tomato Chutney
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2 tsps Honey
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2 tsps Vadouvan Curry Powder
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1 cup Sushi Rice
step-by-step
instructions
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve the lime crosswise.
2
Cook the rice:
In a medium pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 2 cups of water; 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. Cover to keep warm.
3
Cook the chicken:
Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In a large pan, heat 1 tablespoon 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; cover with foil to keep warm.
**An instant-read thermometer should register 165°F.
4
Cook the vegetables:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Add the raisins and the juice of both lime halves; stir, scraping up any fond, until combined. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish:
Meanwhile, in a bowl, combine the tomato chutney, honey (kneading the packet before opening), and 2 teaspoons of olive oil. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the cooked rice topped with the cooked vegetables and sliced chicken. Garnish with the sliced green tops of the scallions. Serve the sauce on the side. Enjoy!
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve the lime crosswise.
2
Cook the rice:
In a medium pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 2 cups of water; 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. Cover to keep warm.
3
Cook the chicken:
Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In a large pan, heat 1 tablespoon 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; cover with foil to keep warm.
**An instant-read thermometer should register 165°F.
4
Cook the vegetables:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Add the raisins and the juice of both lime halves; stir, scraping up any fond, until combined. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish:
Meanwhile, in a bowl, combine the tomato chutney, honey (kneading the packet before opening), and 2 teaspoons of olive oil. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the cooked rice topped with the cooked vegetables and sliced chicken. Garnish with the sliced green tops of the scallions. Serve the sauce on the side. Enjoy!
Tips from Home Chefs
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