Seared Chicken & Spicy Tomato Salsa with Jasmine Rice & Zucchini

Seared Chicken & Spicy Tomato Salsa

with Jasmine Rice & Zucchini

25 MIN
9 SmartPoints®
2 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

In this flavorful dish, simply seared chicken is elevated by a coating of bold spices like ancho chile powder, paprika, Mexican oregano, and more—plus a vibrant fresh tomato and pickled jalapeño salsa served on top. A dollop of creamy fromage blanc is the perfect finishing touch to provide cooling contrast.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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ingredients
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tips & techniques
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Cook the chicken:
2 Cook the chicken:

While the rice cooks, 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. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Prepare the remaining ingredients & make the salsa:
3 Prepare the remaining ingredients & make the salsa:

While the chicken cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the halved tomatoes, sliced green tops of the scallions, half the vinegar, 1/2 teaspoon of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the salsa to be. Season with salt and pepper. 

Cook the zucchini:
4 Cook the zucchini:

To the pan of reserved fond, add 1 1/2 teaspoons of olive oil; heat on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. 

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

Add the cooked zucchini and remaining vinegar to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished rice. Top with the salsa and fromage blanc. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

2 Cook the chicken:

While the rice cooks, 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. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

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

While the chicken cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the halved tomatoes, sliced green tops of the scallions, half the vinegar, 1/2 teaspoon of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the salsa to be. Season with salt and pepper. 

4 Cook the zucchini:

To the pan of reserved fond, add 1 1/2 teaspoons of olive oil; heat on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. 

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

Add the cooked zucchini and remaining vinegar to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished rice. Top with the salsa and fromage blanc. Enjoy!

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