We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Chicken
with Turnip, Apple & Barley Salad
55 minWellness 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.
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.
Fri Delivery Only
Recipe only available for Friday delivery.
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.
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.
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.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 605 Cals/serving
-
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).
Get Cooking
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- ¾ cup Pearled Barley
- 3 cloves Garlic
- 2 Hakurei Turnips
- 1 bunch Lacinato Kale
- 1 Granny Smith Apple
- 1 bunch Sage
- 2 Tbsps Apple Cider Vinegar
- ¼ cup Sour Cream
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the barley:
Heat a large pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
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.
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.
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!
1
Cook the barley:
Heat a large pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
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.
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.
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!
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!
Get This Recipe Delivered