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Curry-Spiced Chicken
with Zucchini, Peppers & Scallion Rice
35 min
WW™ Approved
i
Wellness at Blue Apron
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Vegetarian
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Our recipes that have earned 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. To learn more about WW visit WW.com.
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Recipe only available for Friday delivery.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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4 Servings
- Est. 540 Cals/serving
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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!
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