Signature

with Baked Chicken & Seared Beef

95 MIN

8 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

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. 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.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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

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

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 lb Broccoli
2 Zucchini
1 lb Sweet Potatoes
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
3 Tbsps Roasted Cashews
1⅛ lbs Thinly Sliced Beef
1 Tbsp Red Harissa Paste

step-by-step

instructions

Cook Along

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.

*An instant-read thermometer should register 165°F for chicken.

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.

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.

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.

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.

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.

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.

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.

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.

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.