Seared Chicken with Turnip, Apple & Barley Salad

Seared Chicken

with Turnip, Apple & Barley Salad

55 MIN
4 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

This hearty meal celebrates the best of autumnal comfort food. To make the most of the season’s distinctive flavors, we’re frying fresh sage to create a unique, crispy garnish. Then, we’re using the oil left behind to cook our juicy chicken, infusing it with the herb’s delicately aromatic notes. On the side, a creamy barley salad gets pops of sweetness from apple and hakurei turnips (a deliciously mild Japanese variety).

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  • Nutrition
    PER SERVING
  • Calories
    605 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
2 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Peel and medium dice the turnips. Peel and finely chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the sage leaves off the stems; discard the stems. Core and medium dice the apple; place in a bowl with ⅓ of the vinegar to prevent browning.

Cook the vegetables:
3 Cook the vegetables:

While the barley continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turnips and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the kale and ¾ cup of water. Cook, stirring occasionally, 9 to 11 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl; season with salt and pepper to taste. Wipe out the pan.

Fry the sage:
4 Fry the sage:

In the same pan, heat a thin layer of oil on medium-high until hot. Add the sage and cook, stirring occasionally, 1 to 2 minutes, or until crispy and fragrant. Leaving the oil in the pan, transfer to a paper towel-lined plate; immediately season with salt and pepper.

Cook the chicken:
5 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Heat the pan of reserved oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the chicken cooks, add the cooked vegetables, apple, sour cream and remaining vinegar to the pot of cooked barley. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Divide the salad between 4 dishes. Top with the cooked chicken. Garnish with the fried sage (tearing just before adding). Enjoy!

Tips from Home Chefs

2 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Peel and medium dice the turnips. Peel and finely chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the sage leaves off the stems; discard the stems. Core and medium dice the apple; place in a bowl with ⅓ of the vinegar to prevent browning.

Cook the vegetables:
3 Cook the vegetables:

While the barley continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turnips and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the kale and ¾ cup of water. Cook, stirring occasionally, 9 to 11 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl; season with salt and pepper to taste. Wipe out the pan.

4 Fry the sage:

In the same pan, heat a thin layer of oil on medium-high until hot. Add the sage and cook, stirring occasionally, 1 to 2 minutes, or until crispy and fragrant. Leaving the oil in the pan, transfer to a paper towel-lined plate; immediately season with salt and pepper.

Fry the sage:
Cook the chicken:
5 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Heat the pan of reserved oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat.

6 Make the salad & plate your dish:

While the chicken cooks, add the cooked vegetables, apple, sour cream and remaining vinegar to the pot of cooked barley. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Divide the salad between 4 dishes. Top with the cooked chicken. Garnish with the fried sage (tearing just before adding). Enjoy!

Make the salad & plate your dish:
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