Signature with Baked Chicken & Ground Pork

Signature

with Baked Chicken & Ground Pork

Group Created with Sketch. 95 min
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    8 Servings
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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 Snow Peas, Sweet Peppers & Rice

Get Cooking
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ingredients
Signature with Baked Chicken & Ground Pork
Title
  • 2 Tbsps Sliced Roasted Almonds
  • 1 bunch Parsley
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
  • 2 Tbsps Roasted Pistachios
  • ⅓ cup Crispy Onions
  • 1⅛ lbs Ground Pork
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 1½ Tbsps Golden Raisins
  • 6 oz Shishito Peppers
  • 6 oz Carrots
  • 1 cup Yellow Couscous
  • 1½ tsps Brown & Yellow Mustard Seeds
  • ½ lb Snow Peas
  • 1 Yellow Onion
  • 4 oz Sweet Peppers
  • 1 cup Jasmine Rice
  • ½ cup Asian-Style Sautéed Aromatics
  • 4 Boneless, Skinless Chicken Breasts
  • 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 chutneycrème 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 spreadsoy glaze2 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 mayoalmonds, 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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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 chutneycrème 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 spreadsoy glaze2 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 mayoalmonds, 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).