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Roasted Peanut Chicken
with Cilantro-Dressed Pasta & Garlicky Green Beans
35 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have 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. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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4 Servings
- Est. 790 Cals/serving
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For four weeks, Blue Apron is delighted to partner with Edouardo Jordan, Seattle-based chef and restaurant owner, whose mission is to nourish the community with Southern-focused dishes and education through culinary history. This colorful dish features chicken roasted under a rich coating of creamy, Southern-spiced peanut butter spread—perfectly accompanied by a bright, herbaceous pasta salad.
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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¾ lb Ditali Pasta Or Lumaca Rigata Pasta
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6 oz Green Beans
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2 cloves Garlic
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6 oz Shishito Peppers
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2 Tbsps Rice Vinegar
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2 Tbsps Smooth Peanut Butter Spread
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¼ cup Cilantro Sauce
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¼ cup Mayonnaise
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Place an oven rack in the center of the oven; preheat to 450°F.Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores and small dice. Place in a bowl; add half the vinegar. Season with salt and pepper and stir to combine. Peel and roughly chop 2 cloves of garlic.In a bowl, whisk together the peanut butter spread, mayonnaise, spice blend, and remaining vinegar.
2
Start the chicken
Line a sheet pan with foil; lightly oil the foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the seasoned chicken on one side of the sheet pan. Transfer half the sauce to a separate bowl and set aside. Evenly top the chicken with the remaining sauce. Roast 10 minutes. Leaving the oven on, remove from the oven.
3
Roast the chicken & vegetables
Meanwhile, cut off and discard any stem ends from the green beans. Place the prepared green beans and shishito peppers in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Carefully transfer the seasoned green beans and shishito peppers to the other side of the sheet pan of partially roasted chicken. Arrange in an even layer. Roast 9 to 11 minutes, or until the vegetables are softened and the chicken is cooked through.*
*An instant-read thermometer should register 165°F.
4
Make the pasta salad
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until tender. Reserving the pot, drain thoroughly. Rinse under cold water. Transfer to the bowl of marinated peppers. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired.
5
Make the garlic oil
In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a large bowl.
6
Finish the vegetables & serve your dish
Carefully transfer the roasted vegetables to the bowl of garlic oil; toss to coat. Taste, then season with salt and pepper if desiredServe the roasted chicken with the pasta salad and finished vegetables. Top the chicken with the remaining sauce. Enjoy!
1
Prepare the ingredients & make the sauce
Place an oven rack in the center of the oven; preheat to 450°F.Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores and small dice. Place in a bowl; add half the vinegar. Season with salt and pepper and stir to combine. Peel and roughly chop 2 cloves of garlic.In a bowl, whisk together the peanut butter spread, mayonnaise, spice blend, and remaining vinegar.
2
Start the chicken
Line a sheet pan with foil; lightly oil the foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the seasoned chicken on one side of the sheet pan. Transfer half the sauce to a separate bowl and set aside. Evenly top the chicken with the remaining sauce. Roast 10 minutes. Leaving the oven on, remove from the oven.
3
Roast the chicken & vegetables
Meanwhile, cut off and discard any stem ends from the green beans. Place the prepared green beans and shishito peppers in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Carefully transfer the seasoned green beans and shishito peppers to the other side of the sheet pan of partially roasted chicken. Arrange in an even layer. Roast 9 to 11 minutes, or until the vegetables are softened and the chicken is cooked through.*
*An instant-read thermometer should register 165°F.
4
Make the pasta salad
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until tender. Reserving the pot, drain thoroughly. Rinse under cold water. Transfer to the bowl of marinated peppers. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired.
5
Make the garlic oil
In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a large bowl.
6
Finish the vegetables & serve your dish
Carefully transfer the roasted vegetables to the bowl of garlic oil; toss to coat. Taste, then season with salt and pepper if desiredServe the roasted chicken with the pasta salad and finished vegetables. Top the chicken with the remaining sauce. Enjoy!
Tips from Home Chefs
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