Sheet Pan Korma Chicken with Potatoes & Garlic Green Beans
Fast & Easy

Sheet Pan Korma Chicken

with Potatoes & Garlic Green Beans

35 MIN
+$6.99/serving 4 Servings
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    From the Test Kitchen

    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. This dish is brimming with bold, nutty flavors thanks to our korma sauce––an Indian cuisine staple made from a blend of aromatics, coconut cream, cashew butter, and traditional spices like garam masala. We're mixing it with peanut butter spread and creamy labneh to create the flavorful marinade for tender chicken roasted in the oven.
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    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Korma Chicken with Potatoes & Garlic Green Beans
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1½ lbs Potatoes
    • ¾ lb Green Beans
    • 1 clove Garlic
    • 1 Lime
    • ½ cup Coconut Cashew Korma Sauce
    • 2 Tbsps Smooth Peanut Butter Spread
    • ¼ cup Labneh Cheese
    • 2 tsps Vadouvan Curry Powder
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Marinate the chicken
    1 Marinate the chicken

    Preheat the oven to 450°F. In a large bowl, combine the korma sauce, peanut butter spread, and labneh. Transfer half the marinade to a separate bowl; season with salt and pepper. Set aside for serving. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the large bowl of remaining marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. 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, 1 tablespoon of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Quarter the lime.

    Start the potatoes
    3 Start the potatoes

    Place the diced potatoes on a sheet pan; drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 13 minutes. Leaving the oven on, remove from the oven.

    Roast the chicken
    4 Roast the chicken

    Meanwhile, carefully transfer the marinated chicken to a separate sheet pan; top the chicken with any remaining marinade from the bowl. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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

    Add the green beans to the bowl of spicy garlic oil; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Roast 11 to 13 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Carefully top the roasted potatoes with the juice of 2 lime wedges; stir to coat. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted green beans and potatoes. Top the chicken with the reserved marinade. Serve the remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

    Marinate the chicken
    1 Marinate the chicken

    Preheat the oven to 450°F. In a large bowl, combine the korma sauce, peanut butter spread, and labneh. Transfer half the marinade to a separate bowl; season with salt and pepper. Set aside for serving. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the large bowl of remaining marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. 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, 1 tablespoon of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Quarter the lime.

    Prepare the ingredients
    Start the potatoes
    3 Start the potatoes

    Place the diced potatoes on a sheet pan; drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 13 minutes. Leaving the oven on, remove from the oven.

    4 Roast the chicken

    Meanwhile, carefully transfer the marinated chicken to a separate sheet pan; top the chicken with any remaining marinade from the bowl. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Roast the chicken
    Finish the vegetables & serve your dish
    5 Finish the vegetables & serve your dish

    Add the green beans to the bowl of spicy garlic oil; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Roast 11 to 13 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Carefully top the roasted potatoes with the juice of 2 lime wedges; stir to coat. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted green beans and potatoes. Top the chicken with the reserved marinade. Serve the remaining lime wedges on the side. Enjoy!

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