Signature with Chicken Breasts & Ground Beef

Signature

with Chicken Breasts & 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:
• Togarashi Chicken & Noodles with Sesame-Black Bean Sauce
• Pesto Chicken & Veggie Pitas with Calabrian-Dressed Mozzarella
• Sautéed Beef Pitas & Harissa Tzatziki with Marinated Vegetables & Feta
• Spicy Miso Beef & Noodles with Carrots, Shiitake Mushrooms & Cabbage

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    930 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Signature with Chicken Breasts & Ground Beef
Title
  • 1½ oz Feta Cheese
  • 3 Tbsps Roasted Peanuts
  • ⅓ cup Crispy Onions
  • 5 oz Baby Spinach
  • ¼ cup Grated Parmesan Cheese
  • 1 tsp Black & White Sesame Seeds
  • 4 Pocketless Pita
  • 1 lb Broccoli
  • ½ lb Grape Tomatoes
  • 2 Persian Cucumbers
  • 6 oz Carrots
  • 1 lb Fresh Ramen Noodles (Previously Frozen)
  • ½ oz Dried Shiitake Mushrooms
  • 1 lb Green Or Red Cabbage
  • ⅓ cup Basil Pesto
  • 1 Yellow Onion
  • 4 Boneless, Skinless Chicken Breasts
  • 18 oz Ground Beef
  • 1 Shallot
  • 1 Tbsp Red Wine Vinegar
  • 2 cloves Garlic
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 3 Tbsps Savory Black Bean-Chile Sauce
  • 1 Tbsp Sesame Oil
  • 4 oz Fresh Mozzarella Cheese
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Vegetarian Ponzu Sauce
  • ¼ tsp Crushed Red Pepper Flakes
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Red Harissa Paste
Roast & finish the chicken
1 Roast & finish the chicken

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels; place on one sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly coat 2 seasoned chicken breasts with enough of the togarashi to coat (you may have extra). Roast 18 to 20 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. Transfer the 2 plain sliced chicken breasts to a large bowl; add the pesto. Stir to coat; taste, then season with salt and pepper if desired.

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

Cook & dress the noodles
2 Cook & dress the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain and rinse warm under water 30 seconds to 1 minute to prevent sticking. Return to the pot. Add the sautéed aromatics; stir until thoroughly combined.

Prepare the ingredients
3 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off the bottom 1/2 inch of the broccoli stem; cut into small florets. Cut off the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the mushrooms in a bowl; cover with 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut out the core of the cabbage; thinly slice the leaves. Thinly slice the cucumbers into rounds. Halve the tomatoes. Peel and thinly slice the shallot. In a bowl, combine the sliced cucumbers, halved tomatoes, sliced shallot, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Roast & dress the vegetables
4 Roast & dress the vegetables

Transfer the broccoli florets and sliced peppers 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 lightly browned and tender when pierced with a fork. Remove from the oven. When cool enough to handle, top with the lemon purée and toss to coat. 

Cook the beef
5 Cook the beef

Meanwhile, in a large pan (nonstick, if you have one), 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, 4 to 6 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

Cook the remaining vegetables & finish the noodles
6 Cook the remaining vegetables & finish the noodles

Reserving the mushroom water, drain the rehydrated mushrooms. Transfer to a cutting board; roughly chop. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped mushrooms and reserved mushroom water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to the pot of dressed noodles. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Sesame-Black Bean Sauce
7 Make the Sesame-Black Bean Sauce

Combine the black bean-chile sauce and sesame oil.

Make the Calabrian-Dressed Mozzarella
8 Make the Calabrian-Dressed Mozzarella

Combine the mozzarella (tearing into small pieces before adding) and as much of the chile paste as you’d like, depending on how spicy you’d like the mozzarella to be. Season with salt and pepper.

Make the Harissa Tzatziki
9 Make the Harissa Tzatziki

Combine the tzatziki and harissa paste. Season with salt and pepper.

Make the Spicy Miso
10 Make the Spicy Miso

Combine the miso paste, ponzu sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Assemble & Store the Togarashi Chicken & Noodles
11 Assemble & Store the Togarashi Chicken & Noodles

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced togarashi chicken breast

Transfer the sesame-black bean sauce to 2 small containers.

Assemble & Store the Pesto Chicken & Veggie Pitas
12 Assemble & Store the Pesto Chicken & Veggie Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 dressed vegetables

• 1/2 sliced pesto chicken breast

Transfer 1/2 marinated vegetables to 2 separate containers.

Transfer the Calabrian-dressed mozzarella to 2 small containers.

Assemble & Store the Sautéed Beef Pitas & Harissa Tzatziki
13 Assemble & Store the Sautéed Beef Pitas & Harissa Tzatziki

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 dressed vegetables

• 1/4 cooked beef

Transfer the remaining marinated vegetables to 2 separate containers.

Transfer the harissa tzatziki to 2 small containers.

Assemble & Store the Spicy Miso Beef & Noodles
14 Assemble & Store the Spicy Miso Beef & Noodles

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/4 cooked beef

Transfer the spicy miso to 2 small containers.

Finish & Serve the Togarashi Chicken & Noodles
15 Finish & Serve the Togarashi 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 sesame-black bean sauce, chopped peanuts, and sesame seeds.

Finish & Serve the Pesto Chicken & Veggie Pitas
16 Finish & Serve the Pesto Chicken & Veggie Pitas

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with 1/4 of the spinach, chicken, marinated vegetables, and Calabrian-dressed mozzarella. Garnish the finished vegetables with the parmesan.

Finish & Serve the Sautéed Beef Pitas & Harissa Tzatziki
17 Finish & Serve the Sautéed Beef Pitas & Harissa Tzatziki

Makes 2 servings:

Heat the finished beef and vegetables in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the harissa tzatziki, 1/4 of the spinach, finished beef, and marinated vegetables. Garnish the finished vegetables with the feta (crumbling before adding).

Finish & Serve the Spicy Miso Beef & Noodles
18 Finish & Serve the Spicy Miso Beef & Noodles

Makes 2 servings:

Heat the finished beef and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy miso and crispy onions.

Tips from Home Chefs

About Blue Apron

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!

Get This Recipe Delivered
Roast & finish the chicken
1 Roast & finish the chicken

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels; place on one sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly coat 2 seasoned chicken breasts with enough of the togarashi to coat (you may have extra). Roast 18 to 20 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. Transfer the 2 plain sliced chicken breasts to a large bowl; add the pesto. Stir to coat; taste, then season with salt and pepper if desired.

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

2 Cook & dress the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain and rinse warm under water 30 seconds to 1 minute to prevent sticking. Return to the pot. Add the sautéed aromatics; stir until thoroughly combined.

Cook & dress the noodles
Prepare the ingredients
3 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off the bottom 1/2 inch of the broccoli stem; cut into small florets. Cut off the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the mushrooms in a bowl; cover with 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut out the core of the cabbage; thinly slice the leaves. Thinly slice the cucumbers into rounds. Halve the tomatoes. Peel and thinly slice the shallot. In a bowl, combine the sliced cucumbers, halved tomatoes, sliced shallot, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

4 Roast & dress the vegetables

Transfer the broccoli florets and sliced peppers 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 lightly browned and tender when pierced with a fork. Remove from the oven. When cool enough to handle, top with the lemon purée and toss to coat. 

Roast & dress the vegetables
Cook the beef
5 Cook the beef

Meanwhile, in a large pan (nonstick, if you have one), 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, 4 to 6 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

6 Cook the remaining vegetables & finish the noodles

Reserving the mushroom water, drain the rehydrated mushrooms. Transfer to a cutting board; roughly chop. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped mushrooms and reserved mushroom water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. 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 noodles
Make the Sesame-Black Bean Sauce
7 Make the Sesame-Black Bean Sauce

Combine the black bean-chile sauce and sesame oil.

8 Make the Calabrian-Dressed Mozzarella

Combine the mozzarella (tearing into small pieces before adding) and as much of the chile paste as you’d like, depending on how spicy you’d like the mozzarella to be. Season with salt and pepper.

Make the Calabrian-Dressed Mozzarella
Make the Harissa Tzatziki
9 Make the Harissa Tzatziki

Combine the tzatziki and harissa paste. Season with salt and pepper.

10 Make the Spicy Miso

Combine the miso paste, ponzu sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Make the Spicy Miso
Assemble & Store the Togarashi Chicken & Noodles
11 Assemble & Store the Togarashi Chicken & Noodles

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced togarashi chicken breast

Transfer the sesame-black bean sauce to 2 small containers.

12 Assemble & Store the Pesto Chicken & Veggie Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 dressed vegetables

• 1/2 sliced pesto chicken breast

Transfer 1/2 marinated vegetables to 2 separate containers.

Transfer the Calabrian-dressed mozzarella to 2 small containers.

Assemble & Store the Pesto Chicken & Veggie Pitas
Assemble & Store the Sautéed Beef Pitas & Harissa Tzatziki
13 Assemble & Store the Sautéed Beef Pitas & Harissa Tzatziki

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 dressed vegetables

• 1/4 cooked beef

Transfer the remaining marinated vegetables to 2 separate containers.

Transfer the harissa tzatziki to 2 small containers.

14 Assemble & Store the Spicy Miso Beef & Noodles

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/4 cooked beef

Transfer the spicy miso to 2 small containers.

Assemble & Store the Spicy Miso Beef & Noodles
Finish & Serve the Togarashi Chicken & Noodles
15 Finish & Serve the Togarashi 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 sesame-black bean sauce, chopped peanuts, and sesame seeds.

16 Finish & Serve the Pesto Chicken & Veggie Pitas

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with 1/4 of the spinach, chicken, marinated vegetables, and Calabrian-dressed mozzarella. Garnish the finished vegetables with the parmesan.

Finish & Serve the Pesto Chicken & Veggie Pitas
Finish & Serve the Sautéed Beef Pitas & Harissa Tzatziki
17 Finish & Serve the Sautéed Beef Pitas & Harissa Tzatziki

Makes 2 servings:

Heat the finished beef and vegetables in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the harissa tzatziki, 1/4 of the spinach, finished beef, and marinated vegetables. Garnish the finished vegetables with the feta (crumbling before adding).

18 Finish & Serve the Spicy Miso Beef & Noodles

Makes 2 servings:

Heat the finished beef and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy miso and crispy onions.

Finish & Serve the Spicy Miso Beef & Noodles