Roasted Chicken with Jalapeño-Herb Salsa, Mixed Citrus & Cracked Wheat Berries

Roasted Chicken

with Jalapeño-Herb Salsa, Mixed Citrus & Cracked Wheat Berries

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

The flavors in this dish are a reminder that spring is just around the corner. Fresh citrus adds a zesty finish to the rich, earthy flavors of cracked wheat berries. Herbs, pistachios, jalapeño and a spritz of fresh grapefruit juice create a delicious, green herb salsa, bringing lightness and brightness to the classic chicken dinner.

Get Cooking
fresh
ingredients
Roasted Chicken with Jalapeño-Herb Salsa, Mixed Citrus & Cracked Wheat Berries
Title
  • 1 bunch Chives
  • 1 bunch Parsley
  • 1 Jalapeño Pepper
  • 1 Shallot
  • 1 Tbsp White Wine Vinegar
  • ¼ cup Pistachios
  • 2 Bone-In Skin-On Chicken Breasts
  • ¾ cup Cracked Wheat Berries
  • 1 Clementine
  • 1 Grapefruit
  • 1 Tangelo
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450 °F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the parsley leaves from the stems; discard the stems. Finely chop the chives and parsley leaves. Mince the jalapeño (for a milder salsa, remove and discard the ribs and seeds of the jalapeño before mincing). Peel and mince the shallot to get 2 tablespoons of minced shallot. Place the minced shallot in a bowl with the vinegar. Finely chop the pistachios.
Roast the chicken:
2 Roast the chicken:
Pat the chicken dry with paper towels and place on a sheet pan with high sides (or in a baking dish). Drizzle with olive oil and season both sides of the chicken with salt and pepper. Place in the oven and roast 25 to 27 minutes, or until cooked through and the juices run clear.
Cook the wheat berries:
3 Cook the wheat berries:
While the chicken roasts, add the cracked wheat berries to the boiling water. Cook 15 to 18 minutes, or until tender. Remove from heat, drain thoroughly and return to the pot. Set aside in a warm place.
Prepare the citrus fruits:
4 Prepare the citrus fruits:
While the chicken roasts and the wheat berries cook, cut 1/4–inch off the top and bottom ends of the clementine, grapefruit and tangelo. Sit each fruit flat on a cutting board then, using a knife and following the contour of each fruit, cut away and discard the peel and pith. Slice the clementine into 1/4-inch rounds. Medium dice the tangelo. Remove the individual segments (or supreme) the grapefruit by cutting along either side of the thin membranes that separate each segment. Squeeze the juice from the remaining grapefruit membranes over the supremes.
Toast the pistachios and make the herb salsa:
5 Toast the pistachios and make the herb salsa:
Heat a small, dry pan on medium-high until hot. Add the chopped pistachios and toast for 1 to 2 minutes, or until lightly browned and fragrant. Remove from heat. To the shallot-vinegar mixture, add the toasted pistachios, jalapeño, parsley, chives and grapefruit juice (from the bowl of supremes). Drizzle with olive oil and mix thoroughly. Season with salt and pepper to taste.
Finish your dish:
6 Finish your dish:
Stir the clementine, grapefruit, tangelo and half of the jalapeño-herb salsa into the cooked wheat berries; season with salt and pepper to taste. To plate your dish, divide the dressed wheat berries and roasted chicken between 2 plates. Top with the remaining jalapeño-herb salsa. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450 °F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the parsley leaves from the stems; discard the stems. Finely chop the chives and parsley leaves. Mince the jalapeño (for a milder salsa, remove and discard the ribs and seeds of the jalapeño before mincing). Peel and mince the shallot to get 2 tablespoons of minced shallot. Place the minced shallot in a bowl with the vinegar. Finely chop the pistachios.
2 Roast the chicken:
Pat the chicken dry with paper towels and place on a sheet pan with high sides (or in a baking dish). Drizzle with olive oil and season both sides of the chicken with salt and pepper. Place in the oven and roast 25 to 27 minutes, or until cooked through and the juices run clear.
Roast the chicken:
Cook the wheat berries:
3 Cook the wheat berries:
While the chicken roasts, add the cracked wheat berries to the boiling water. Cook 15 to 18 minutes, or until tender. Remove from heat, drain thoroughly and return to the pot. Set aside in a warm place.
4 Prepare the citrus fruits:
While the chicken roasts and the wheat berries cook, cut 1/4–inch off the top and bottom ends of the clementine, grapefruit and tangelo. Sit each fruit flat on a cutting board then, using a knife and following the contour of each fruit, cut away and discard the peel and pith. Slice the clementine into 1/4-inch rounds. Medium dice the tangelo. Remove the individual segments (or supreme) the grapefruit by cutting along either side of the thin membranes that separate each segment. Squeeze the juice from the remaining grapefruit membranes over the supremes.
Prepare the citrus fruits:
Toast the pistachios and make the herb salsa:
5 Toast the pistachios and make the herb salsa:
Heat a small, dry pan on medium-high until hot. Add the chopped pistachios and toast for 1 to 2 minutes, or until lightly browned and fragrant. Remove from heat. To the shallot-vinegar mixture, add the toasted pistachios, jalapeño, parsley, chives and grapefruit juice (from the bowl of supremes). Drizzle with olive oil and mix thoroughly. Season with salt and pepper to taste.
6 Finish your dish:
Stir the clementine, grapefruit, tangelo and half of the jalapeño-herb salsa into the cooked wheat berries; season with salt and pepper to taste. To plate your dish, divide the dressed wheat berries and roasted chicken between 2 plates. Top with the remaining jalapeño-herb salsa. Enjoy!
Finish your dish: