Roasted Chicken & Teriyaki Vegetables

with Shiitake Rice

50 MIN

4 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

Dried shiitake mushrooms are one of our pantry staples—we can’t get enough of their powerful umami flavor. Best of all, rehydrating them in hot water before using them infuses the water with their delicious essence, creating an easy way to add depth to a meal. In this recipe, we’re using that infused water in both of the sides for our juicy roasted chicken: fragrant jasmine rice and vegetables coated in sweet teriyaki sauce (a Japanese classic). All together, it creates well-balanced, satisfying results.

See Plans

Nutrition

PER SERVING
Calories

900 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Roast the chicken:

Preheat the oven to 475°F. Pat the chicken dry with paper towels; place on a sheet pan and drizzle with olive oil. Turn to thoroughly coat. Season with salt and pepper on both sides. Arrange the seasoned chicken, skin sides up, in a single layer. Roast 30 to 32 minutes, or until browned and cooked through. Remove from the oven.

2 Prepare the ingredients:

While the chicken roasts, wash and dry the fresh produce. In a bowl, combine the mushrooms and 1½ cups of hot water; let stand for at least 10 minutes. Cut the broccoli into bite-sized florets. Thinly slice the celery on an angle. Cut out and discard the stems, ribs and seeds of the pepper, then cut crosswise into ¼-inch-thick pieces. Peel and finely chop the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.

3 Make the shiitake rice:

While the chicken continues to roast, reserving the mushroom water, carefully transfer the mushrooms to a cutting board and set aside. In a small pot, combine the rice, a big pinch of salt and (reserving the rest) 1 cup of the mushroom water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and stir in the vinegar. Fluff the cooked rice with a fork.

4 Start the vegetables:

While the rice cooks, in a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. While the broccoli cooks, roughly chop the mushrooms. To the pan, add the chopped mushrooms, celery, pepper, garlic, ginger and white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.

5 Finish the vegetables:

Add the teriyaki sauce and remaining mushroom water to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the sauce has reduced in volume by about half. Turn off the heat. Leaving the sauce in the pan, carefully transfer the finished vegetables to a serving dish.

6 Serve your dish:

Transfer the shiitake rice to a serving dish. Top with the roasted chicken and any juices from the sheet pan. Spoon the sauce from the pan of vegetables over the chicken and rice. Serve with the finished vegetables on the side. Garnish with the green tops of the scallions. Enjoy!