Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sheet Pan Korma Chicken
with Potatoes & Garlic Green Beans
35 MIN
+$6.99/serving
4 Servings
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.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories520 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
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
step-by-step
instructions
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.
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.
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!
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.
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.
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