Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Hot Honey Butter-Glazed Pork
with Mashed Potatoes
30 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
To accompany our irresistibly spicy-sweet glazed pork, we’re whipping up a vibrant side of tomatoes and green beans sautéed with just a touch of garlic and olive oil. An additional side of smooth mashed potatoes completes the dish on a hearty note and helps to soak up the flavorful glaze.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories520 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
-
4 oz Grape Tomatoes
-
6 oz Green Beans
-
¾ lb Potatoes
-
2 cloves Garlic
-
1 oz Salted Butter
-
1 Tbsp Hot Sauce
-
2 tsps Honey
-
2 Tbsps Vegetarian Worcestershire Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Cut off and discard any stem ends from the green beans; halve crosswise. In a bowl, whisk together the honey (kneading the packet before opening), worcestershire sauce, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Cook the vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, halved tomatoes, and halved green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the chicken & serve your dish
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter) and remaining butter. Cook, constantly spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through.* Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the mashed potatoes and cooked vegetables. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Cut off and discard any stem ends from the green beans; halve crosswise. In a bowl, whisk together the honey (kneading the packet before opening), worcestershire sauce, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Cook the vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, halved tomatoes, and halved green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the chicken & serve your dish
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter) and remaining butter. Cook, constantly spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through.* Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the mashed potatoes and cooked vegetables. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
Tips from Home Chefs