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Seared Chicken & Peach Sauce

with Red Rice Salad

Great for Grilling
  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Simple seared chicken gets a burst of summer flavor from a topping of fresh, sweet and tangy peach salsa—served over a blend of red rice, whose texture and nuttiness gets a smooth lift from crème fraîche folded in just before serving.

Get Cooking
fresh
ingredients
Seared Chicken & Peach Sauce with Red Rice Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Red Rice Blend
  • 4 oz Grape Or Cherry Tomatoes
  • 2 Scallions
  • 1 Peach
  • 1 Lime
  • 2 Zucchini
  • 2 cloves Garlic
  • 1 Tbsp Verjus Rouge
  • 1 oz Sweet Piquante Peppers
  • 1 oz Goat Cheese
  • 2 Tbsps Crème Fraîche
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the ingredients & make the salsa:
2 Prepare the ingredients & make the salsa:

While the rice cooks, wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pit and small dice the peach. Cut off and discard the root ends of the scallions; thinly slice. Roughly chop the peppers. Quarter the lime. In a medium bowl, combine the diced peach, sliced scallions, chopped peppers, verjus, and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Stir to combine. 

Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.

Prepare & cook the zucchini:
4 Prepare & cook the zucchini:

STOVE: Quarter the zucchini lengthwise; thinly slice crosswise.  Add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Turn off the heat.
GRILL: Quarter the zucchini lengthwise. Place the quartered zucchini in a bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Grill 3 to 5 minutes per side, or until lightly charred and softened. Transfer to a cutting board and thinly slice crosswise.

Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

To the pot of cooked rice, stir in the cooked zucchini, seasoned tomatoes, crème fraîche, the juice of the remaining lime wedges, a drizzle of olive oil, and as much of the garlic paste you’d like. Season with salt and pepper to taste. Serve the finished rice topped with the goat cheese (crumbling before adding). Serve with the cooked chicken topped with the salsa. Enjoy! 

Tips from Home Chefs

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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:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Prepare the ingredients & make the salsa:

While the rice cooks, wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pit and small dice the peach. Cut off and discard the root ends of the scallions; thinly slice. Roughly chop the peppers. Quarter the lime. In a medium bowl, combine the diced peach, sliced scallions, chopped peppers, verjus, and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Stir to combine. 

Prepare the ingredients & make the salsa:
Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.

4 Prepare & cook the zucchini:

STOVE: Quarter the zucchini lengthwise; thinly slice crosswise.  Add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Turn off the heat.
GRILL: Quarter the zucchini lengthwise. Place the quartered zucchini in a bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Grill 3 to 5 minutes per side, or until lightly charred and softened. Transfer to a cutting board and thinly slice crosswise.

Prepare & cook the zucchini:
Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

To the pot of cooked rice, stir in the cooked zucchini, seasoned tomatoes, crème fraîche, the juice of the remaining lime wedges, a drizzle of olive oil, and as much of the garlic paste you’d like. Season with salt and pepper to taste. Serve the finished rice topped with the goat cheese (crumbling before adding). Serve with the cooked chicken topped with the salsa. Enjoy!