Signature with Baked Chicken & Seared Beef

Signature

with Baked Chicken & Seared Beef

95 MIN
8 Servings
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From the Test Kitchen

Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
• Chutney-Baked Chicken with Vegetables & Harissa Yogurt
• Baked Chicken & Olive Tapenade with Brown Rice & Zucchini
• Beef & Roasted Vegetables with Spicy Ranch Dressing
• Asian-Style Beef with Zucchini Rice & Spicy Hoisin Sauce

See Plans
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
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ingredients
Signature with Baked Chicken & Seared Beef
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 lb Broccoli
  • 1 lb Sweet Potatoes
  • 2 Zucchini
  • 1⅛ cups Brown Rice
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Rice Vinegar
  • 1 tsp Black & White Sesame Seeds
  • 3 Tbsps Ranch Dressing
  • 1 Tbsp Hot Sauce
  • 2 Tbsps Sweet Pickle Relish
  • 3 Tbsps Roasted Peanuts
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Capers
  • 1 oz Castelvetrano Olives
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Savory Tomato Chutney
  • ½ cup Plain Nonfat Greek Yogurt
  • 1½ Tbsps Golden Raisins
  • 1⅛ lbs Thinly Sliced Beef
  • 3 Tbsps Roasted Cashews
  • 1 Tbsp Red Harissa Paste
Prepare & bake the chicken:
1 Prepare & bake the chicken:

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to  boiling on high. Line a sheet pan with foil. Pat the chicken dry with paper towels; transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly top 2 pieces of the seasoned chicken with the tomato chutney. Roast 16 to 18 minutes, or until cooked through.* Leaving the oven on, remove from the oven. 

Cook the rice:
2 Cook the rice:

Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:
3 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve the sweet potatoes lengthwise, then thinly slice crosswise. Medium dice the zucchini

Cook the beef:
4 Cook the beef:

Pat the beef dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 3 to  4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to  3 minutes, or until browned and just cooked through.Transfer to a plate. Wipe out the pan. 

Roast the broccoli & sweet potatoes:
5 Roast the broccoli & sweet potatoes:

Line two sheet pans with foil. Divide the broccoli florets and sliced sweet potatoes between the sheet pans. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the zucchini & finish the rice:
6 Cook the zucchini & finish the rice:

Meanwhile, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to  4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to the pot of cooked rice. Stir to combine. 

Make the Spicy Ranch Dressing:
7 Make the Spicy Ranch Dressing:

Combine the ranch dressing, hot sauce, and pickle relish.

Make the Spicy Hoisin Sauce:
8 Make the Spicy Hoisin Sauce:

Combine the hoisin sauce, sambal oelek, and vinegar.

Make the Olive Tapanade:
9 Make the Olive Tapanade:

Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Combine the chile paste, capers, chopped olives, and 1 tablespoon of  olive oil

Make the Harissa Yogurt:
10 Make the Harissa Yogurt:

Combine the yogurt, harissa, raisins, 1 teaspoon of olive oil, and 2 teaspoons of water. Season with salt and  pepper.

Assemble & store the Beef & Roasted Vegetables:
11 Assemble & store the Beef & Roasted Vegetables:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked beef

• 1/4 roasted broccoli and sweet potatoes

Transfer the spicy ranch dressing to 2 small  containers.  

Assemble & store the Asian-Style Beef:
12 Assemble & store the Asian-Style Beef:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked beef

• 1/4 finished rice and  zucchini

Transfer the spicy hoisin sauce to 2 small containers. 

Assemble & store the Baked Chicken &  Olive Tapenade:
13 Assemble & store the Baked Chicken & Olive Tapenade:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece baked chicken

• 1/4 finished rice and  zucchini

Transfer the olive tapenade to 2 small containers. 

Assemble & store the Chutney-Baked Chicken:
14 Assemble & store the Chutney-Baked Chicken:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece chutney-baked chicken

• 1/4 roasted broccoli and sweet potatoes

Transfer the harissa yogurt to 2 small containers.   

Finish & serve the Beef & Roasted Vegetables:
15 Finish & serve the Beef & Roasted Vegetables:

Makes 2 servings:

Roughly chop the peanuts. Heat the finished beef  and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch dressing and chopped peanuts

Finish & serve the Asian-Style Beef:
16 Finish & serve the Asian-Style Beef:

Makes 2 servings:

Roughly chop the cashews. Heat the finished beef  and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy hoisin sauce, chopped cashews, and sesame seeds. 

Finish & serve the Baked Chicken  & Olive Tapenade:
17 Finish & serve the Baked Chicken & Olive Tapenade:

Makes 2 servings:

Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the olive tapenade and almonds.

Finish & serve the Chutney-Baked Chicken:
18 Finish & serve the Chutney-Baked Chicken:

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa yogurt.  

Tips from Home Chefs

Prepare & bake the chicken:
1 Prepare & bake the chicken:

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to  boiling on high. Line a sheet pan with foil. Pat the chicken dry with paper towels; transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly top 2 pieces of the seasoned chicken with the tomato chutney. Roast 16 to 18 minutes, or until cooked through.* Leaving the oven on, remove from the oven. 

2 Cook the rice:

Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the rice:
Prepare the ingredients:
3 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve the sweet potatoes lengthwise, then thinly slice crosswise. Medium dice the zucchini

4 Cook the beef:

Pat the beef dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 3 to  4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to  3 minutes, or until browned and just cooked through.Transfer to a plate. Wipe out the pan. 

Cook the beef:
Roast the broccoli & sweet potatoes:
5 Roast the broccoli & sweet potatoes:

Line two sheet pans with foil. Divide the broccoli florets and sliced sweet potatoes between the sheet pans. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

6 Cook the zucchini & finish the rice:

Meanwhile, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to  4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to the pot of cooked rice. Stir to combine. 

Cook the zucchini & finish the rice:
Make the Spicy Ranch Dressing:
7 Make the Spicy Ranch Dressing:

Combine the ranch dressing, hot sauce, and pickle relish.

8 Make the Spicy Hoisin Sauce:

Combine the hoisin sauce, sambal oelek, and vinegar.

Make the Spicy Hoisin Sauce:
Make the Olive Tapanade:
9 Make the Olive Tapanade:

Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Combine the chile paste, capers, chopped olives, and 1 tablespoon of  olive oil

10 Make the Harissa Yogurt:

Combine the yogurt, harissa, raisins, 1 teaspoon of olive oil, and 2 teaspoons of water. Season with salt and  pepper.

Make the Harissa Yogurt:
Assemble & store the Beef & Roasted Vegetables:
11 Assemble & store the Beef & Roasted Vegetables:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked beef

• 1/4 roasted broccoli and sweet potatoes

Transfer the spicy ranch dressing to 2 small  containers.  

12 Assemble & store the Asian-Style Beef:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked beef

• 1/4 finished rice and  zucchini

Transfer the spicy hoisin sauce to 2 small containers. 

Assemble & store the Asian-Style Beef:
Assemble & store the Baked Chicken &  Olive Tapenade:
13 Assemble & store the Baked Chicken & Olive Tapenade:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece baked chicken

• 1/4 finished rice and  zucchini

Transfer the olive tapenade to 2 small containers. 

14 Assemble & store the Chutney-Baked Chicken:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece chutney-baked chicken

• 1/4 roasted broccoli and sweet potatoes

Transfer the harissa yogurt to 2 small containers.   

Assemble & store the Chutney-Baked Chicken:
Finish & serve the Beef & Roasted Vegetables:
15 Finish & serve the Beef & Roasted Vegetables:

Makes 2 servings:

Roughly chop the peanuts. Heat the finished beef  and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch dressing and chopped peanuts

16 Finish & serve the Asian-Style Beef:

Makes 2 servings:

Roughly chop the cashews. Heat the finished beef  and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy hoisin sauce, chopped cashews, and sesame seeds. 

Finish & serve the Asian-Style Beef:
Finish & serve the Baked Chicken  & Olive Tapenade:
17 Finish & serve the Baked Chicken & Olive Tapenade:

Makes 2 servings:

Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the olive tapenade and almonds.

18 Finish & serve the Chutney-Baked Chicken:

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa yogurt.  

Finish & serve the Chutney-Baked Chicken:
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