Seared Chicken & Tangy BBQ Sauce with Zucchini & Sweet Pepper Rice
Great for Grilling

Seared Chicken & Tangy BBQ Sauce

with Zucchini & Sweet Pepper Rice

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To drizzle over our chicken and rice in this recipe, we’re mixing barbecue sauce with piquant creamy mustard sauce. It’s the perfect savory-sweet complement to bites of zucchini and sweet peppers stirred into the rice just before serving.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. 

STOVE: Cut off and discard the stems of the peppers; remove and discard the cores, then medium dice. Quarter the zucchini lengthwise; thinly slice crosswise.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Cut off and discard the stems of the peppers; remove and discard the cores, keeping the peppers intact. Quarter the zucchini lengthwise.

Cut off and discard the root ends of the scallions; cut into 1/2-inch pieces, separating the white bottoms and green tops. In a bowl, combine the creamy mustard sauce and barbecue sauce.

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, white bottoms of the scallions, a big 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:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, 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; loosely cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with aluminum foil to keep warm.

Cook the vegetables:
4 Cook the vegetables:

STOVE: Add the sliced zucchini in an even layer to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced peppers and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste.
GRILL: Place the quartered zucchini and cored peppers in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the zucchini 3 to 5 minutes per side, or until lightly charred and softened. Grill the peppers, turning occasionally, 5 to 7 minutes, or until softened. Transfer to a cutting board. When cool enough to handle, roughly chop the grilled vegetables.  

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

To the pot of cooked rice, add the cooked vegetables and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and sauce. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. 

STOVE: Cut off and discard the stems of the peppers; remove and discard the cores, then medium dice. Quarter the zucchini lengthwise; thinly slice crosswise.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Cut off and discard the stems of the peppers; remove and discard the cores, keeping the peppers intact. Quarter the zucchini lengthwise.

Cut off and discard the root ends of the scallions; cut into 1/2-inch pieces, separating the white bottoms and green tops. In a bowl, combine the creamy mustard sauce and barbecue sauce.

2 Cook the rice:

In a medium pot, combine the rice, white bottoms of the scallions, a big 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 rice:
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, 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; loosely cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with aluminum foil to keep warm.

4 Cook the vegetables:

STOVE: Add the sliced zucchini in an even layer to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced peppers and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste.
GRILL: Place the quartered zucchini and cored peppers in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the zucchini 3 to 5 minutes per side, or until lightly charred and softened. Grill the peppers, turning occasionally, 5 to 7 minutes, or until softened. Transfer to a cutting board. When cool enough to handle, roughly chop the grilled vegetables.  

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked rice, add the cooked vegetables and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and sauce. Garnish with the green tops of the scallions. Enjoy!

Browse Steps
1 of 5