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Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Here, roasted chicken breasts get a bright, punchy lift from a coating of mango chutney, pickled peppers, breadcrumbs, and white cheddar, which deliciously melts on top while cooking in the oven.
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Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard any stem ends from the green beans. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the garlic paste and 2 tablespoons of olive oil. Add the green beans; season with salt and pepper. Toss to coat. In a separate bowl, combine the grated cheese, breadcrumbs, mayonnaise, mango chutney, and chopped peppers; season with salt and pepper. Stir to combine.
Line two sheet pans with foil. Place the potato rounds on a prepared sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of a separate sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.
Carefully add the seasoned green beans to the other side of the sheet pan of partially roasted chicken; arrange in an even layer. Evenly spread the mango-cheese mixture onto the partially roasted chicken. Return to the oven and roast 10 to 12 minutes, or until the green beans are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the finished chicken with the roasted vegetables. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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