Honey-Chipotle Glazed Chicken with Poblano & Lime Rice
Great for Grilling

Honey-Chipotle Glazed Chicken

with Poblano & Lime Rice

40 MIN
2 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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

The flavor-packed glaze for this chicken is made from a simple trio of sweet honey, fiery chipotle paste, and tangy lime juice. It’s complemented by a bed of hearty brown rice, tossed with poblano pepper and tomatoes, then served over a cool, creamy layer of seasoned labneh.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem of the pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Halve the tomatoes; place in a medium bowl and season with salt and pepper. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime.

Cook the pepper:
3 Cook the pepper:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes; stir to combine. Cover with aluminum foil to keep warm. Wipe out the pan.

Make the glaze:
4 Make the glaze:

While the pepper cooks, in a bowl, combine the honey (kneading the packet before opening), the juice of 2 lime wedges, 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. 

 

Cook the chicken:
5 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a plate.
GRILL: Pat the chicken dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate. 

Finish & serve your dish:
6 Finish & serve your dish:

To the pot of cooked rice, add the cooked pepper and tomatoes, lime zest, the juice of the remaining lime wedges, and a drizzle of olive oil. Stir to combine and season with salt and pepper to taste. Season the labneh with salt and pepper; divide between 2 dishes and spread into an even layer. Top with the finished rice and cooked chicken. Evenly top the chicken with the glaze. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem of the pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Halve the tomatoes; place in a medium bowl and season with salt and pepper. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime.

Prepare the ingredients:
Cook the pepper:
3 Cook the pepper:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes; stir to combine. Cover with aluminum foil to keep warm. Wipe out the pan.

4 Make the glaze:

While the pepper cooks, in a bowl, combine the honey (kneading the packet before opening), the juice of 2 lime wedges, 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. 

 

Make the glaze:
Cook the chicken:
5 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a plate.
GRILL: Pat the chicken dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate. 

6 Finish & serve your dish:

To the pot of cooked rice, add the cooked pepper and tomatoes, lime zest, the juice of the remaining lime wedges, and a drizzle of olive oil. Stir to combine and season with salt and pepper to taste. Season the labneh with salt and pepper; divide between 2 dishes and spread into an even layer. Top with the finished rice and cooked chicken. Evenly top the chicken with the glaze. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6