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Honey-Chipotle Glazed Chicken

with Poblano & Lime Rice

Mediterranean Diet
Great for Grilling
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

The simple glaze for our chicken packs a ton of flavor from sweet honey, spicy chipotle paste, and tangy lime juice. It’s perfectly contrasted by a bed of hearty brown rice mixed with lime zest, poblano pepper, and tomatoes—all served over a creamy layer of seasoned labneh to cool things down and round out the dish.

Get Cooking
fresh
ingredients
Honey-Chipotle Glazed Chicken with Poblano & Lime Rice
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Lime
  • 1 Poblano Pepper
  • 4 oz Grape Or Cherry Tomatoes
  • 2 cloves Garlic
  • ¼ cup Labneh Cheese
  • 2 tsps Chipotle Chile Paste
  • 1 Tbsp Honey
  • ½ cup Brown Rice
tried-and-true
kitchen tools
step-by-step
instructions
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. Halve lengthwise, then remove and discard the ribs and seeds. Thinly slice crosswise. Peel and roughly chop the garlic. Halve the tomatoes; place in a 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 vegetables:
3 Cook the vegetables:

While the farro 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. Turn off the heat. Transfer to a bowl and stir in the seasoned tomatoes. Cover with aluminum foil to keep warm. Wipe out the pan.  

Make the glaze:
4 Make the glaze:

While the vegetables cook, 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, stir in the cooked vegetables, lime zest, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper to taste. Season the labneh with salt and pepper. Divide the seasoned labneh 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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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. Halve lengthwise, then remove and discard the ribs and seeds. Thinly slice crosswise. Peel and roughly chop the garlic. Halve the tomatoes; place in a 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 vegetables:
3 Cook the vegetables:

While the farro 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. Turn off the heat. Transfer to a bowl and stir in the seasoned tomatoes. Cover with aluminum foil to keep warm. Wipe out the pan.  

4 Make the glaze:

While the vegetables cook, 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, stir in the cooked vegetables, lime zest, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper to taste. Season the labneh with salt and pepper. Divide the seasoned labneh 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: