Signature with Baked Chicken & Ground Pork

Signature

with Baked Chicken & Ground Pork

95 MIN
8 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
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.
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

Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
• Indian-Style Chicken & Rice with Creamy Mango Chutney
• Spanish-Spiced Chicken with Couscous & Romesco Mayo
• Za'atar Pork & Couscous with Lemon Labneh & Pistachios
• Pork & Spicy Peanut Sauce with Peas, Sweet Peppers & Rice

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  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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ingredients
Signature with Baked Chicken & Ground Pork
Title
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Roasted Pistachios
  • 2 Tbsps Sliced Roasted Almonds
  • 1 bunch Parsley
  • ⅓ cup Crispy Onions
  • 1½ tsps Brown & Yellow Mustard Seeds
  • 1 Sweet Onion
  • 4 oz Sweet Peppers
  • 1 cup Jasmine Rice
  • 1½ Tbsps Golden Raisins
  • 4 Boneless, Skinless Chicken Breasts
  • 6 oz Carrots
  • 1 cup Yellow Couscous
  • ½ lb Sugar Snap Peas
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • ½ cup Asian-Style Sautéed Aromatics
  • 6 oz Shishito Peppers
  • 1⅛ lbs Ground Pork
  • 2 Tbsps Mango Chutney
  • 2 Tbsps Crème Fraîche
  • ¼ cup Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Smooth Peanut Butter Spread
  • 1 Tbsp Sambal Oelek
  • 3 Tbsps Soy Glaze
  • ¼ cup Labneh Cheese
  • 1 tsp Preserved Lemon Purée
Bake & slice the chicken:
1 Bake & slice the chicken:

Preheat the oven to 450°F. Line 2 sheet pans with foil. Pat the chicken dry with paper towels; place on 1 sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly coat 2 of the pieces of chicken with half the spice blend turn to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and cooked through.* Leaving the oven on, remove from the oven and transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

Cook the rice:
2 Cook the rice:

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the rice and mustard seeds. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they cook). Add a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork. Stir in the sautéed aromatics until combined. Transfer to a large bowl; rinse and wipe out the pot. 

Prepare the ingredients:
3 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce for bulk cooking. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the shishito peppers; cut crosswise into ½-inch pieces. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Halve the snow peas crosswise. 

Roast the carrots & shishito peppers:
4 Roast the carrots & shishito peppers:

Transfer the carrot pieces and shishito pepper pieces to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an  even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the pork:
5 Cook the pork:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook & finish the couscous:
6 Cook & finish the couscous:

In the same pot used to cook the rice, combine the couscous, a big pinch of salt and  1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the raisins and roasted carrots and shishito peppers; stir to combine. Taste, then season with salt and pepper if desired. 

Cook the vegetables & finish the rice:
7 Cook the vegetables & finish the rice:

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved snow peas; season with salt and pepper. Cook, stirring occasionally,  2 to 3 minutes, or until lightly browned and softened. Transfer to the bowl of cooked rice; stir to combine. 

Make the Creamy Mango Chutney:
8 Make the Creamy Mango Chutney:

Combine the mango chutney, crème fraîche, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Romesco Mayo:
9 Make the Romesco Mayo:

Combine the romesco sauce, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Spicy Peanut Sauce:
10 Make the Spicy Peanut Sauce:

Combine the peanut butter spread, soy glaze, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Make the Lemon Labneh:
11 Make the Lemon Labneh:

Combine the labneh, lemon purée, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Assemble & Store the Indian-Style Chicken & Rice:
12 Assemble & Store the Indian-Style Chicken & Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced chicken breast

Transfer the creamy mango chutney to 2 small  containers.

Assemble & Store the Spanish-Spiced Chicken:
13 Assemble & Store the Spanish-Spiced Chicken:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished couscous

• 1 Spanish-spiced chicken breast

Transfer the romesco mayo to 2 small containers.

Assemble & Store the Pork & Spicy Peanut Sauce:
14 Assemble & Store the Pork & Spicy Peanut Sauce:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 cooked pork

Transfer the spicy peanut sauce to 2 small containers.

Assemble & Store the Za’atar Pork & Couscous:
15 Assemble & Store the Za’atar Pork & Couscous:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished couscous

• 1/4 cooked pork

Transfer the lemon labneh to 2 small containers.

Finish & Serve the Indian-Style Chicken & Rice:
16 Finish & Serve the Indian-Style Chicken & Rice:

Makes 2 servings:

Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy mango chutney and crispy onions.

Finish & Serve the Spanish-Spiced Chicken:
17 Finish & Serve the Spanish-Spiced Chicken:

Makes 2 servings:

Wash and dry the parsley; roughly chop. Heat the finished chicken and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco mayo, almonds, and chopped parsley.

Finish & Serve the Pork & Spicy Peanut Sauce:
18 Finish & Serve the Pork & Spicy Peanut Sauce:

Makes 2 servings:

Roughly chop the peanuts. Top the finished pork and rice with the spicy peanut sauce. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped peanuts.

Finish & Serve the Za’atar Pork & Couscous:
19 Finish & Serve the Za’atar Pork & Couscous:

Makes 2 servings:

Roughly chop the pistachios. Heat the finished pork and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh, chopped pistachios, and as much of the za’atar as you’d like (you may have extra). 

Tips from Home Chefs

Bake & slice the chicken:
1 Bake & slice the chicken:

Preheat the oven to 450°F. Line 2 sheet pans with foil. Pat the chicken dry with paper towels; place on 1 sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly coat 2 of the pieces of chicken with half the spice blend turn to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and cooked through.* Leaving the oven on, remove from the oven and transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

2 Cook the rice:

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the rice and mustard seeds. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they cook). Add a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork. Stir in the sautéed aromatics until combined. Transfer to a large bowl; rinse and wipe out the pot. 

Cook the rice:
Prepare the ingredients:
3 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce for bulk cooking. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the shishito peppers; cut crosswise into ½-inch pieces. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Halve the snow peas crosswise. 

4 Roast the carrots & shishito peppers:

Transfer the carrot pieces and shishito pepper pieces to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an  even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the carrots & shishito peppers:
Cook the pork:
5 Cook the pork:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Cook & finish the couscous:

In the same pot used to cook the rice, combine the couscous, a big pinch of salt and  1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the raisins and roasted carrots and shishito peppers; stir to combine. Taste, then season with salt and pepper if desired. 

Cook & finish the couscous:
Cook the vegetables & finish the rice:
7 Cook the vegetables & finish the rice:

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved snow peas; season with salt and pepper. Cook, stirring occasionally,  2 to 3 minutes, or until lightly browned and softened. Transfer to the bowl of cooked rice; stir to combine. 

8 Make the Creamy Mango Chutney:

Combine the mango chutney, crème fraîche, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Creamy Mango Chutney:
Make the Romesco Mayo:
9 Make the Romesco Mayo:

Combine the romesco sauce, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

10 Make the Spicy Peanut Sauce:

Combine the peanut butter spread, soy glaze, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Make the Spicy Peanut Sauce:
Make the Lemon Labneh:
11 Make the Lemon Labneh:

Combine the labneh, lemon purée, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

12 Assemble & Store the Indian-Style Chicken & Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced chicken breast

Transfer the creamy mango chutney to 2 small  containers.

Assemble & Store the Indian-Style Chicken & Rice:
Assemble & Store the Spanish-Spiced Chicken:
13 Assemble & Store the Spanish-Spiced Chicken:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished couscous

• 1 Spanish-spiced chicken breast

Transfer the romesco mayo to 2 small containers.

14 Assemble & Store the Pork & Spicy Peanut Sauce:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 cooked pork

Transfer the spicy peanut sauce to 2 small containers.

Assemble & Store the Pork & Spicy Peanut Sauce:
Assemble & Store the Za’atar Pork & Couscous:
15 Assemble & Store the Za’atar Pork & Couscous:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished couscous

• 1/4 cooked pork

Transfer the lemon labneh to 2 small containers.

16 Finish & Serve the Indian-Style Chicken & Rice:

Makes 2 servings:

Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy mango chutney and crispy onions.

Finish & Serve the Indian-Style Chicken & Rice:
Finish & Serve the Spanish-Spiced Chicken:
17 Finish & Serve the Spanish-Spiced Chicken:

Makes 2 servings:

Wash and dry the parsley; roughly chop. Heat the finished chicken and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco mayo, almonds, and chopped parsley.

18 Finish & Serve the Pork & Spicy Peanut Sauce:

Makes 2 servings:

Roughly chop the peanuts. Top the finished pork and rice with the spicy peanut sauce. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped peanuts.

Finish & Serve the Pork & Spicy Peanut Sauce:
Finish & Serve the Za’atar Pork & Couscous:
19 Finish & Serve the Za’atar Pork & Couscous:

Makes 2 servings:

Roughly chop the pistachios. Heat the finished pork and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh, chopped pistachios, and as much of the za’atar as you’d like (you may have extra). 

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