Deviled Chicken & Honey-Chipotle Sauce with Cilantro Rice & Tomatoes
Easy Prep & Cleanup

Deviled Chicken & Honey-Chipotle Sauce

with Cilantro Rice & Tomatoes

40 MIN
4 Servings
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From the Test Kitchen

Chefs! To start the new year off with a clean slate, we’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. You’ll make a delightfully crispy, golden coating for chicken breasts by dredging them in flour, spiced butter, and cheesy breadcrumbs before roasting them to achieve a crunchy exterior.CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Deviled Chicken & Honey-Chipotle Sauce with Cilantro Rice & Tomatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Long Grain White Rice
  • ½ lb Grape Tomatoes
  • 2 Scallions
  • 2 Poblano Peppers
  • 1 Tbsp Dijon Mustard
  • 2 Tbsps Butter
  • 1¼ cups Panko Breadcrumbs
  • ¼ cup Cilantro Sauce
  • 2 tsps Chipotle Chile Paste
  • ¼ cup Mayonnaise
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Honey
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
Prepare the ingredients & dress the tomatoes
1 Prepare the ingredients & dress the tomatoes

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the upper third of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve the peppers lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and a drizzle of olive oil; season with salt and pepper.

Bread the chicken
2 Bread the chicken

Line a sheet pan with foil. Melt the butter in a large bowl in the microwave (or melt in a medium pot, then transfer to a large bowl). Add the spice blend and mustard; season with salt and pepper. Whisk until thoroughly combined. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to the sheet pan.

Bake the chicken
3 Bake the chicken

Top the breaded chicken with a drizzle of olive oil. Place on the upper oven rack. Bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.

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

Make the pepper rice
4 Make the pepper rice

Meanwhile, in a medium pot (or the pot used to melt the butter), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce until combined. Taste, then season with salt and pepper if desired.

Make the sauce & serve your dish
5 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, honey (kneading the packet before opening), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Serve the baked chicken with the pepper rice. Drizzle the chicken with the sauce. Top with the dressed tomatoes and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & dress the tomatoes
1 Prepare the ingredients & dress the tomatoes

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the upper third of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve the peppers lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and a drizzle of olive oil; season with salt and pepper.

2 Bread the chicken

Line a sheet pan with foil. Melt the butter in a large bowl in the microwave (or melt in a medium pot, then transfer to a large bowl). Add the spice blend and mustard; season with salt and pepper. Whisk until thoroughly combined. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to the sheet pan.

Bread the chicken
Bake the chicken
3 Bake the chicken

Top the breaded chicken with a drizzle of olive oil. Place on the upper oven rack. Bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.

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

4 Make the pepper rice

Meanwhile, in a medium pot (or the pot used to melt the butter), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce until combined. Taste, then season with salt and pepper if desired.

Make the pepper rice
Make the sauce & serve your dish
5 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, honey (kneading the packet before opening), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Serve the baked chicken with the pepper rice. Drizzle the chicken with the sauce. Top with the dressed tomatoes and sliced green tops of the scallions. Enjoy!

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