Signature with Baked Chicken & Sautéed Ground Beef

Signature

with Baked Chicken & Sautéed Ground Beef

95 MIN
8 Servings
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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:
• Southwest-Style Beef Tacos with Potatoes & Creamy Jalapeño Sauce
• Sautéed Beef & Vegetables with Cumin-Soy Sauce & Cashews
• Cajun-Spiced Chicken & Rice with Creamy Caper Sauce
• Baked Chicken & Zucchini Rice with Tahini Pesto

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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ingredients
Signature with Baked Chicken & Sautéed Ground Beef
Title
  • 3 Tbsps Roasted Cashews
  • 2 Tbsps Sliced Roasted Almonds
  • 2 oz Monterey Jack Cheese
  • 1 tsp Black & White Sesame Seeds
  • 4 Flour Tortillas
  • 15 oz Baby Bok Choy
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 1⅛ lbs Ground Beef
  • 2 Tbsps Butter
  • 1 cup Jasmine Rice
  • 1¼ lbs Golden Potatoes
  • 2 Zucchini
  • 1 Yellow Onion
  • ½ lb Sweet Peppers
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Tbsp White Wine Vinegar
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Crème Fraîche
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • 1 oz Sweet Piquante Peppers
  • ⅓ cup Basil Pesto
  • 2 Tbsps Tahini
  • 3 Tbsps Soy Glaze
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Fromage Blanc
  • 1 Lemon
  • 1 Tbsp Capers
  • 1 Shallot
Cook & slice the chicken:
1 Cook & slice the chicken:

Preheat the oven to 450°F. Line a sheet pan with foil. Pat the chicken dry with paper towels; place on the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 pieces of the chicken with enough of the spice blend to coat (you may have extra). Roast 14 to 16 minutes, or until browned and cooked through.* Leaving the oven on, remove from the oven. Transfer to a cutting board. When cool enough to handle, slice crosswise.

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

Cook the rice:
2 Cook the rice:

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the vinegar and butter until combined and the butter is melted.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce for bulk cooking. Large dice the potatoes. Medium dice the zucchini. Cut off and discard the root ends of the bok choy; roughly chop. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. 

Roast the potatoes:
4 Roast the potatoes:

Line a separate sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the zucchini & finish the rice:
5 Cook the zucchini & finish the rice:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to the pot of cooked rice; stir to combine. Wipe out the pan.

Cook the beef & vegetables:
6 Cook the beef & vegetables:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy, sliced onion, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the beef is cooked through. Turn off the heat.

Make the Creamy Jalapeño Sauce:
7 Make the Creamy Jalapeño Sauce:

Roughly chop the jalapeño pepper. Combine the chopped pepper, fromage blanc, and 2 teaspoons of water

Make the Cumin-Soy Sauce:
8 Make the Cumin-Soy Sauce:

Roughly chop the piquante peppers. Combine the soy glaze, rice vinegar, chopped peppers, cumin-Sichuan sauce, and 2 teaspoons of water.

Make the Tahini Pesto:
9 Make the Tahini Pesto:

Quarter and deseed the lemon. Combine the pesto, tahini, and the juice of all 4 lemon wedges.

Make the Creamy Caper Sauce:
10 Make the Creamy Caper Sauce:

Roughly chop the capers. Peel and finely chop the shallot to get 1 tablespoon (you may have extra). Combine the crème fraîche, chopped capers, chopped shallot, and 2 teaspoons of water.

Assemble & Store the Southwest-Style Beef Tacos:
11 Assemble & Store the Southwest-Style Beef Tacos:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked beef and vegetables

• 1/4 roasted potatoes

Transfer the creamy jalapeño sauce to 2 small containers.

Assemble & Store the Sautéed Beef & Vegetables:
12 Assemble & Store the Sautéed Beef & Vegetables:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked beef and vegetables

• 1/4 roasted potatoes

Transfer the cumin-soy sauce to 2 small containers.

Assemble & Store the Baked Chicken & Zucchini Rice:
13 Assemble & Store the Baked Chicken & Zucchini Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece sliced chicken

• 1/4 zucchini rice

Transfer the tahini pesto to 2 small containers.

Assemble & Store the Cajun-Spiced Chicken & Rice:
14 Assemble & Store the Cajun-Spiced Chicken & Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece sliced cajun chicken

• 1/4 zucchini rice

Transfer the creamy caper sauce to 2 small containers.

Finish & Serve the Southwest-Style Beef Tacos:
15 Finish & Serve the Southwest-Style Beef Tacos:

Makes 2 servings:

Grate the cheese on the large side of a box grater. Top the finished beef and vegetables with the grated cheese. Heat in the microwave 1 to 2 minutes,  or until heated through. Wrap the tortillas in a damp paper towel; heat in the microwave 30 seconds  to 1 minute, or until heated through. Garnish each serving with the jalapeño sour cream. 

Finish & Serve the Sautéed Beef & Vegetables:
16 Finish & Serve the Sautéed Beef & Vegetables:

Makes 2 servings:

Roughly chop the cashews. Heat the finished beef and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cumin-soy sauce, sesame seeds, and chopped cashews. 

Finish & Serve the Baked Chicken & Zucchini Rice:
17 Finish & Serve the Baked Chicken & Zucchini Rice:

Makes 2 servings:

Heat the finished chicken and zucchini rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tahini pesto and almonds. 

Finish & Serve the Cajun-Spiced Chicken & Rice:
18 Finish & Serve the Cajun-Spiced Chicken & Rice:

Makes 2 servings:

Heat the finished cajun chicken and zucchini rice in the microwave 1 to 2 minutes, or until heated  through. Garnish each serving with the creamy caper sauce

Tips from Home Chefs

Cook & slice the chicken:
1 Cook & slice the chicken:

Preheat the oven to 450°F. Line a sheet pan with foil. Pat the chicken dry with paper towels; place on the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 pieces of the chicken with enough of the spice blend to coat (you may have extra). Roast 14 to 16 minutes, or until browned and cooked through.* Leaving the oven on, remove from the oven. Transfer to a cutting board. When cool enough to handle, slice crosswise.

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

2 Cook the rice:

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the vinegar and butter until combined and the butter is melted.

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

Meanwhile, wash and dry the fresh produce for bulk cooking. Large dice the potatoes. Medium dice the zucchini. Cut off and discard the root ends of the bok choy; roughly chop. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. 

4 Roast the potatoes:

Line a separate sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the potatoes:
Cook the zucchini & finish the rice:
5 Cook the zucchini & finish the rice:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to the pot of cooked rice; stir to combine. Wipe out the pan.

6 Cook the beef & vegetables:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy, sliced onion, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the beef is cooked through. Turn off the heat.

Cook the beef & vegetables:
Make the Creamy Jalapeño Sauce:
7 Make the Creamy Jalapeño Sauce:

Roughly chop the jalapeño pepper. Combine the chopped pepper, fromage blanc, and 2 teaspoons of water

8 Make the Cumin-Soy Sauce:

Roughly chop the piquante peppers. Combine the soy glaze, rice vinegar, chopped peppers, cumin-Sichuan sauce, and 2 teaspoons of water.

Make the Cumin-Soy Sauce:
Make the Tahini Pesto:
9 Make the Tahini Pesto:

Quarter and deseed the lemon. Combine the pesto, tahini, and the juice of all 4 lemon wedges.

10 Make the Creamy Caper Sauce:

Roughly chop the capers. Peel and finely chop the shallot to get 1 tablespoon (you may have extra). Combine the crème fraîche, chopped capers, chopped shallot, and 2 teaspoons of water.

Make the Creamy Caper Sauce:
Assemble & Store the Southwest-Style Beef Tacos:
11 Assemble & Store the Southwest-Style Beef Tacos:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked beef and vegetables

• 1/4 roasted potatoes

Transfer the creamy jalapeño sauce to 2 small containers.

12 Assemble & Store the Sautéed Beef & Vegetables:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked beef and vegetables

• 1/4 roasted potatoes

Transfer the cumin-soy sauce to 2 small containers.

Assemble & Store the Sautéed Beef & Vegetables:
Assemble & Store the Baked Chicken & Zucchini Rice:
13 Assemble & Store the Baked Chicken & Zucchini Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece sliced chicken

• 1/4 zucchini rice

Transfer the tahini pesto to 2 small containers.

14 Assemble & Store the Cajun-Spiced Chicken & Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece sliced cajun chicken

• 1/4 zucchini rice

Transfer the creamy caper sauce to 2 small containers.

Assemble & Store the Cajun-Spiced Chicken & Rice:
Finish & Serve the Southwest-Style Beef Tacos:
15 Finish & Serve the Southwest-Style Beef Tacos:

Makes 2 servings:

Grate the cheese on the large side of a box grater. Top the finished beef and vegetables with the grated cheese. Heat in the microwave 1 to 2 minutes,  or until heated through. Wrap the tortillas in a damp paper towel; heat in the microwave 30 seconds  to 1 minute, or until heated through. Garnish each serving with the jalapeño sour cream. 

16 Finish & Serve the Sautéed Beef & Vegetables:

Makes 2 servings:

Roughly chop the cashews. Heat the finished beef and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cumin-soy sauce, sesame seeds, and chopped cashews. 

Finish & Serve the Sautéed Beef & Vegetables:
Finish & Serve the Baked Chicken & Zucchini Rice:
17 Finish & Serve the Baked Chicken & Zucchini Rice:

Makes 2 servings:

Heat the finished chicken and zucchini rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tahini pesto and almonds. 

18 Finish & Serve the Cajun-Spiced Chicken & Rice:

Makes 2 servings:

Heat the finished cajun chicken and zucchini rice in the microwave 1 to 2 minutes, or until heated  through. Garnish each serving with the creamy caper sauce

Finish & Serve the Cajun-Spiced Chicken & Rice:
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