Signature with Chicken Breast & Pork Roast

Signature

with Chicken Breast & Pork Roast

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:
• Ancho-Cumin Chicken with Chipotle Mayo & Veggie Rice
• Japanese-Style Chicken & Noodles with Hoisin Vinegar
• Tomatillo Pork & Rice with Pepitas & Peppers
• Sambal-Sesame Pork with Noodles & Cashews

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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ingredients
Signature with Chicken Breast & Pork Roast
Title
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Raw Pepitas
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Guacamole
  • 3 Tbsps Roasted Cashews
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Pickled Peruvian Peppers
  • 1 Red Onion
  • 1 lb Broccoli
  • ½ lb Grape Tomatoes
  • ¾ lb Fresh Wonton Noodles (Previously Frozen)
  • 2 Zucchini
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 Poblano Peppers
  • 1 Pork Roast
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Long Grain White Rice
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 3 Tbsps Soy Glaze
  • 2 tsps Chipotle Chile Paste
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Honey
  • ⅓ cup Tomatillo-Poblano Sauce
  • ¼ cup Sour Cream
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
Roast & slice the pork
1 Roast & slice the pork

Preheat the oven to 450°F. Line two sheet pans with foil. Pat the pork dry with paper towels. Season with salt and pepper on all sides. Transfer to one sheet pan. Roast 25 to 27 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain into 8 equal-sized pieces.


*An instant-read thermometer should register 145°F.

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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Refill the pot 3/4 of the way up with water; cover and heat to boiling on high.

Cook & slice the chicken
3 Cook & slice the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with enough of the Mexican spice blend to coat. Evenly coat the remaining seasoned chicken breasts with enough of the togarashi to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise. 

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

Cook & dress the noodles
4 Cook & dress the noodles

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot; stir in the soy glaze until combined. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
5 Prepare the remaining ingredients

Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Medium dice the zucchini. Halve the tomatoes. Cut off and discard the stems of the poblano peppers. Halve lengthwise, then remove the ribs and seeds; thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Roast the vegetables & finish the noodles
6 Roast the vegetables & finish the noodles

Transfer the broccoli florets, diced bell peppers, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven. Transfer to the pot of dressed noodles; stir to combine. Taste, then season with salt and pepper if desired. 

Cook the remaining vegetables & finish the rice
7 Cook the remaining vegetables & finish the rice

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to the bowl of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired.  

Make the Chipotle Mayo
8 Make the Chipotle Mayo

Combine the mayonnaise, 2 teaspoons of water, and up to half the chile paste, depending on how spicy you’d like the dish to be (you will have extra). Taste, then season with salt and pepper if desired. 

Make the Hoisin Vinegar
9 Make the Hoisin Vinegar

Combine the hoisin sauce and vinegar.

Make the Tomatillo Sauce
10 Make the Tomatillo Sauce

Combine the tomatillo-poblano sauce and sour cream. Taste, then season with salt and pepper if desired.

Make the Sambal-Sesame Sauce
11 Make the Sambal-Sesame Sauce

Combine the sesame oil, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Assemble & Store the Ancho-Cumin Chicken
12 Assemble & Store the Ancho-Cumin Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced Mexican-spiced chicken breast

Transfer the chipotle mayo to 2 small containers.

Assemble & Store the Japanese-Style Chicken & Noodles
13 Assemble & Store the Japanese-Style Chicken & Noodles

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced togarashi-spiced chicken breast

Transfer the hoisin vinegar to 2 small containers.

Assemble & Store the Tomatillo Pork & Rice
14 Assemble & Store the Tomatillo Pork & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 2 pieces sliced pork

Transfer the tomatillo sauce to 2 small containers.

Assemble & Store the Sambal-Sesame Pork
15 Assemble & Store the Sambal-Sesame Pork

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 2 pieces sliced pork

Transfer the sambal-sesame sauce to 2 small containers.

Finish & Serve the Ancho-Cumin Chicken
16 Finish & Serve the Ancho-Cumin Chicken

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 chipotle mayo, cotija, and guacamole.

Finish & Serve the Japanese-Style Chicken & Noodles
17 Finish & Serve the Japanese-Style Chicken & Noodles

Makes 2 servings:

Roughly chop the peanuts. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hoisin vinegar and chopped peanuts.

Finish & Serve the Tomatillo Pork & Rice
18 Finish & Serve the Tomatillo Pork & Rice

Makes 2 servings:

Roughly chop the pepitas. Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tomatillo sauce, chopped pepitas, and pickled peppers.

Finish & Serve the Sambal-Sesame Pork
19 Finish & Serve the Sambal-Sesame Pork

Makes 2 servings:

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

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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Roast & slice the pork
1 Roast & slice the pork

Preheat the oven to 450°F. Line two sheet pans with foil. Pat the pork dry with paper towels. Season with salt and pepper on all sides. Transfer to one sheet pan. Roast 25 to 27 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain into 8 equal-sized pieces.


*An instant-read thermometer should register 145°F.

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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Refill the pot 3/4 of the way up with water; cover and heat to boiling on high.

Cook the rice
Cook & slice the chicken
3 Cook & slice the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with enough of the Mexican spice blend to coat. Evenly coat the remaining seasoned chicken breasts with enough of the togarashi to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise. 

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

4 Cook & dress the noodles

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot; stir in the soy glaze until combined. Taste, then season with salt and pepper if desired.

Cook & dress the noodles
Prepare the remaining ingredients
5 Prepare the remaining ingredients

Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Medium dice the zucchini. Halve the tomatoes. Cut off and discard the stems of the poblano peppers. Halve lengthwise, then remove the ribs and seeds; thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

6 Roast the vegetables & finish the noodles

Transfer the broccoli florets, diced bell peppers, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven. Transfer to the pot of dressed noodles; stir to combine. Taste, then season with salt and pepper if desired. 

Roast the vegetables & finish the noodles
Cook the remaining vegetables & finish the rice
7 Cook the remaining vegetables & finish the rice

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to the bowl of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired.  

8 Make the Chipotle Mayo

Combine the mayonnaise, 2 teaspoons of water, and up to half the chile paste, depending on how spicy you’d like the dish to be (you will have extra). Taste, then season with salt and pepper if desired. 

Make the Chipotle Mayo
Make the Hoisin Vinegar
9 Make the Hoisin Vinegar

Combine the hoisin sauce and vinegar.

10 Make the Tomatillo Sauce

Combine the tomatillo-poblano sauce and sour cream. Taste, then season with salt and pepper if desired.

Make the Tomatillo Sauce
Make the Sambal-Sesame Sauce
11 Make the Sambal-Sesame Sauce

Combine the sesame oil, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

12 Assemble & Store the Ancho-Cumin Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced Mexican-spiced chicken breast

Transfer the chipotle mayo to 2 small containers.

Assemble & Store the Ancho-Cumin Chicken
Assemble & Store the Japanese-Style Chicken & Noodles
13 Assemble & Store the Japanese-Style Chicken & Noodles

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced togarashi-spiced chicken breast

Transfer the hoisin vinegar to 2 small containers.

14 Assemble & Store the Tomatillo Pork & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 2 pieces sliced pork

Transfer the tomatillo sauce to 2 small containers.

Assemble & Store the Tomatillo Pork & Rice
Assemble & Store the Sambal-Sesame Pork
15 Assemble & Store the Sambal-Sesame Pork

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 2 pieces sliced pork

Transfer the sambal-sesame sauce to 2 small containers.

16 Finish & Serve the Ancho-Cumin Chicken

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 chipotle mayo, cotija, and guacamole.

Finish & Serve the Ancho-Cumin Chicken
Finish & Serve the Japanese-Style Chicken & Noodles
17 Finish & Serve the Japanese-Style Chicken & Noodles

Makes 2 servings:

Roughly chop the peanuts. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hoisin vinegar and chopped peanuts.

18 Finish & Serve the Tomatillo Pork & Rice

Makes 2 servings:

Roughly chop the pepitas. Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tomatillo sauce, chopped pepitas, and pickled peppers.

Finish & Serve the Tomatillo Pork & Rice
Finish & Serve the Sambal-Sesame Pork
19 Finish & Serve the Sambal-Sesame Pork

Makes 2 servings:

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