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Seared Chicken & Brown Rice Bowl

with Kale, Beets, & Goat Cheese

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This hearty grain bowl celebrates the arrival of fall with the classic pairing of vibrant beets and tangy goat cheese, which we’re combining with a bit of apple cider vinegar to make a marinade for leafy kale. The vegetables pair perfectly with chicken seasoned with rustic, Tuscan-inspired spices—all served over simple brown rice and brought together with our creamy mustard dressing.

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Seared Chicken & Brown Rice Bowl with Kale, Beets, & Goat Cheese
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Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients & marinate the kale:
2 Prepare the ingredients & marinate the kale:

While the rice cooks, wash and dry the kale. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. On a paper towel-lined cutting board, medium dice the beets. In a large bowl, whisk together the goat cheese, a drizzle of olive oil, and half the vinegar. Add the sliced kale; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the chicken:
3 Cook the chicken:

While the rice continues to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Make the dressing:
4 Make the dressing:

While the chicken cooks, in a bowl, whisk together the creamy mustard sauce, remaining vinegar, honey (kneading the packet before opening), and 1 tablespoon of olive oil until smooth. Season with salt and pepper.

Finish & serve your dish:
5 Finish & serve your dish:

Add half the dressing to the pot of cooked rice. Season with salt and pepper; stir to coat. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken, marinated kale, and diced beets. Drizzle with the remaining dressing. Enjoy!

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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.

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Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & marinate the kale:

While the rice cooks, wash and dry the kale. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. On a paper towel-lined cutting board, medium dice the beets. In a large bowl, whisk together the goat cheese, a drizzle of olive oil, and half the vinegar. Add the sliced kale; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients & marinate the kale:
Cook the chicken:
3 Cook the chicken:

While the rice continues to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

4 Make the dressing:

While the chicken cooks, in a bowl, whisk together the creamy mustard sauce, remaining vinegar, honey (kneading the packet before opening), and 1 tablespoon of olive oil until smooth. Season with salt and pepper.

Make the dressing:
Finish & serve your dish:
5 Finish & serve your dish:

Add half the dressing to the pot of cooked rice. Season with salt and pepper; stir to coat. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken, marinated kale, and diced beets. Drizzle with the remaining dressing. Enjoy!