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Honey-Mustard Chicken

with Roasted Winter Vegetables

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 510 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s simple, seasonal recipe offers plenty of crowd-pleasing flavor. Sweetened up in the oven, a medley of Brussels sprouts, cauliflower and carrots makes for a hearty accompaniment to our chicken. We’re coating the chicken with a blend of flour and warm spices, then serving it with a classic honey-mustard sauce (made with sweet honey and sharp Dijon) for dipping or drizzling.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into bite-sized florets. Peel the carrots; halve lengthwise, then cut crosswise into ½-inch- thick pieces. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Roughly chop the almonds. Finely chop the parsley leaves and stems.

Roast the vegetables:
2 Roast the vegetables:

Place the cauliflower, carrots and Brussels sprouts on a sheet pan; drizzle with 1 ½ tablespoons of olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Coat & cook the chicken:
3 Coat & cook the chicken:

Once the vegetables have roasted for about 5 minutes, place the spice blend on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken with the spice blend (tapping off any excess). Transfer to a separate plate. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Finish the vegetables:
4 Finish the vegetables:

Add the roasted vegetables and vinegar to the pan of reserved fond (be careful, as the vinegar may splatter). Cook on medium-high, scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the almonds and all but a pinch of the parsley; season with salt and pepper to taste.

Make the honey-mustard sauce:
5 Make the honey-mustard sauce:

In a bowl, combine the honey and mustard; season with salt and pepper to taste. Transfer to a serving dish.

Serve your dish:
6 Serve your dish:

Divide the finished vegetables between 4 dishes and top with the cooked chicken. Garnish with the remaining parsley. Serve with the honey-mustard sauce on the side. 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.

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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
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into bite-sized florets. Peel the carrots; halve lengthwise, then cut crosswise into ½-inch- thick pieces. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Roughly chop the almonds. Finely chop the parsley leaves and stems.

2 Roast the vegetables:

Place the cauliflower, carrots and Brussels sprouts on a sheet pan; drizzle with 1 ½ tablespoons of olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Coat & cook the chicken:
3 Coat & cook the chicken:

Once the vegetables have roasted for about 5 minutes, place the spice blend on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken with the spice blend (tapping off any excess). Transfer to a separate plate. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

4 Finish the vegetables:

Add the roasted vegetables and vinegar to the pan of reserved fond (be careful, as the vinegar may splatter). Cook on medium-high, scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the almonds and all but a pinch of the parsley; season with salt and pepper to taste.

Finish the vegetables:
Make the honey-mustard sauce:
5 Make the honey-mustard sauce:

In a bowl, combine the honey and mustard; season with salt and pepper to taste. Transfer to a serving dish.

6 Serve your dish:

Divide the finished vegetables between 4 dishes and top with the cooked chicken. Garnish with the remaining parsley. Serve with the honey-mustard sauce on the side. Enjoy!

Serve your dish: