One-Pot Chicken & Creamy Spinach Rice with Olives & Marinated Tomatoes
Easy Prep & Cleanup

One-Pot Chicken & Creamy Spinach Rice

with Olives & Marinated Tomatoes

35 MIN
2 Servings
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From the Test Kitchen

Chefs! To start the new year off with a clean slate, we’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This wholesome dish features savory-seasoned chicken and rice mixed with creamy mayo, spinach, and roasted red peppers, which all comes together in one pot.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
One-Pot Chicken & Creamy Spinach Rice with Olives & Marinated Tomatoes
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Long Grain White Rice
  • 2 cloves Garlic
  • 3 oz Baby Spinach
  • 2 Tbsps Mayonnaise
  • 4 oz Grape Tomatoes
  • 1 Tbsp Sherry Vinegar
  • 1 oz Sliced Roasted Red Peppers
  • 1 oz Castelvetrano Olives
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Pit and roughly chop the olives. Halve the tomatoes; place in a bowl. Add the vinegar and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Brown the chicken
2 Brown the chicken

Pat the chicken dry with paper towels. Season with salt, pepper, and half the spice blend (you will have extra). Toss to coat. In a medium pot, heat  2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until the chicken is browned on all sides. 

Finish the chicken & cook the rice
3 Finish the chicken & cook the rice

To the pot, add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed, the rice is tender, and the chicken is cooked through. Turn off the heat and stir to combine.

Finish & serve your dish
4 Finish & serve your dish

To the pot of cooked chicken and rice, add the mayonnaise, spinach, and chopped peppers. Stir until combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Serve the finished chicken and rice topped with the chopped olives and marinated tomatoes (including any liquid). Enjoy!

Tips from Home Chefs

About Blue Apron

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!

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Pit and roughly chop the olives. Halve the tomatoes; place in a bowl. Add the vinegar and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Brown the chicken

Pat the chicken dry with paper towels. Season with salt, pepper, and half the spice blend (you will have extra). Toss to coat. In a medium pot, heat  2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until the chicken is browned on all sides. 

Brown the chicken
Finish the chicken & cook the rice
3 Finish the chicken & cook the rice

To the pot, add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed, the rice is tender, and the chicken is cooked through. Turn off the heat and stir to combine.

4 Finish & serve your dish

To the pot of cooked chicken and rice, add the mayonnaise, spinach, and chopped peppers. Stir until combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Serve the finished chicken and rice topped with the chopped olives and marinated tomatoes (including any liquid). Enjoy!

Finish & serve your dish