Signature with Chicken Breasts & Steak

Signature

with Chicken Breasts & Steak

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:
• Mexican-Spiced Chicken with Veggie Rice & Guajillo Sour Cream
• Roasted Chicken & Vegetables with Creamy Mango Chutney
• Seared Steak & Pepper Guacamole with Rice, Beans & Pepitas
• Steak & Roasted Vegetables with Spiced Tomato Yogurt & Cashews

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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ingredients
Signature with Chicken Breasts & Steak
Title
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Grated Cotija Cheese
  • 1 bunch Parsley
  • 1 bunch Mint
  • 3 Tbsps Roasted Peanuts
  • 3 Tbsps Roasted Cashews
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1¼ lbs Golden Or Red Potatoes
  • 2 tsps Vadouvan Curry Powder
  • 1 Red Onion
  • 1 15.5-Oz Can Black Beans
  • 1 cup Long Grain White Rice
  • ½ lb Brussels Sprouts
  • 4 Steaks
  • 4 Boneless, Skinless Chicken Breasts
  • ¾ lb Carrots
  • 2 cloves Garlic
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 4 oz Arugula
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Mango Chutney
  • ¼ cup Guacamole
  • ¼ cup Sour Cream
  • 1 oz Pickled Peppadew Peppers
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 Tbsps Tomato Achaar
  • ⅓ cup Guajillo Chile Pepper Sauce
Roast & slice the chicken
1 Roast & slice the chicken

Preheat the oven to 450°F. Line two sheet pans with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with up to half of the weeknight hero spice blend. Evenly coat the remaining seasoned chicken breasts with up to half of the Mexican spice blend. Transfer to one sheet pan.Roast 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

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

Cook & slice the steaks
2 Cook & slice the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. Evenly coat 2 seasoned steaks with the remaining Mexican spice blend. Evenly coat the remaining seasoned steaks with the remaining weeknight hero spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

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

Cook the rice, beans & arugula
3 Cook the rice, beans & arugula

Meanwhile, wash and dry the produce for bulk cooking. Drain and rinse the beans. In a medium pot, combine the rice, drained beans, a big pinch of salt, and 2 cups of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the arugula and stir until wilted and combined.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Halve the potatoes lengthwise, then thinly slice crosswise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice.Peel and roughly chop 2 cloves of garlic. Halve, peel, and large dice the onion.

Roast the vegetables
5 Roast the vegetables

Transfer the sliced potatoes, halved brussels sprouts, and carrot pieces to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the remaining vegetables & finish the rice
6 Cook the remaining vegetables & finish the rice

Meanwhile, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the diced bell peppers, chopped garlic, and diced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Transfer to the pot of cooked rice, beans, and arugula. Stir to combine. Taste, then season with salt and pepper if desired. 

Make the Guajillo Sour Cream
7 Make the Guajillo Sour Cream

Combine the guajillo chile sauce and sour cream. Taste, then season with salt and pepper if desired.

Make the Creamy Mango Chutney
8 Make the Creamy Mango Chutney

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

Make the Pepper Guacamole
9 Make the Pepper Guacamole

Roughly chop the piquante peppers. Combine the guacamole, chopped piquante peppers, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Spiced Tomato Yogurt
10 Make the Spiced Tomato Yogurt

Combine the tzatziki and as much of the tomato chutney as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Assemble & Store the Mexican-Spiced Chicken
11 Assemble & Store the Mexican-Spiced Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced Mexican-spiced chicken breast

Transfer the guajillo sour cream to 2 small containers. 

Assemble & Store the Roasted Chicken & Vegetables
12 Assemble & Store the Roasted Chicken & Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced weeknight hero-spiced chicken breast

Transfer the creamy mango chutney to 2 small containers. 

Assemble & Store the Seared Steak & Pepper Guacamole
13 Assemble & Store the Seared Steak & Pepper Guacamole

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced Mexican-spiced steak

Transfer the pepper guacamole to 2 small containers. 

Assemble & Store the Steak & Roasted Vegetables
14 Assemble & Store the Steak & Roasted Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced weeknight hero-spiced steak

Transfer the spiced tomato yogurt to 2 small containers. 

Finish & Serve the Mexican-Spiced Chicken
15 Finish & Serve the Mexican-Spiced 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 guajillo sour cream and cheese.

Finish & Serve the Roasted Chicken & Vegetables
16 Finish & Serve the Roasted Chicken & Vegetables

Makes 2 servings:

  • Wash and dry the parsley. Roughly chop the leaves and stems. Roughly chop the peanuts. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy mango chutney, chopped parsley, and chopped peanuts.

Finish & Serve the Seared Steak & Pepper Guacamole
17 Finish & Serve the Seared Steak & Pepper Guacamole

Makes 2 servings:

  • Roughly chop the pepitas. Heat the finished steak and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pepper guacamole and chopped pepitas.

Finish & Serve the Steak & Roasted Vegetables
18 Finish & Serve the Steak & Roasted Vegetables

Makes 2 servings:

  • Wash and dry the mint; pick the leaves off the stems. Roughly chop the cashews. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spiced tomato yogurt, chopped cashews, and mint leaves (tearing before adding). 

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 & slice the chicken
1 Roast & slice the chicken

Preheat the oven to 450°F. Line two sheet pans with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with up to half of the weeknight hero spice blend. Evenly coat the remaining seasoned chicken breasts with up to half of the Mexican spice blend. Transfer to one sheet pan.Roast 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

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

2 Cook & slice the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. Evenly coat 2 seasoned steaks with the remaining Mexican spice blend. Evenly coat the remaining seasoned steaks with the remaining weeknight hero spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

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

Cook & slice the steaks
Cook the rice, beans & arugula
3 Cook the rice, beans & arugula

Meanwhile, wash and dry the produce for bulk cooking. Drain and rinse the beans. In a medium pot, combine the rice, drained beans, a big pinch of salt, and 2 cups of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the arugula and stir until wilted and combined.

4 Prepare the remaining ingredients

Halve the potatoes lengthwise, then thinly slice crosswise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice.Peel and roughly chop 2 cloves of garlic. Halve, peel, and large dice the onion.

Prepare the remaining ingredients
Roast the vegetables
5 Roast the vegetables

Transfer the sliced potatoes, halved brussels sprouts, and carrot pieces to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

6 Cook the remaining vegetables & finish the rice

Meanwhile, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the diced bell peppers, chopped garlic, and diced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Transfer to the pot of cooked rice, beans, and arugula. Stir to combine. Taste, then season with salt and pepper if desired. 

Cook the remaining vegetables & finish the rice
Make the Guajillo Sour Cream
7 Make the Guajillo Sour Cream

Combine the guajillo chile sauce and sour cream. Taste, then season with salt and pepper if desired.

8 Make the Creamy Mango Chutney

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

Make the Creamy Mango Chutney
Make the Pepper Guacamole
9 Make the Pepper Guacamole

Roughly chop the piquante peppers. Combine the guacamole, chopped piquante peppers, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

10 Make the Spiced Tomato Yogurt

Combine the tzatziki and as much of the tomato chutney as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Spiced Tomato Yogurt
Assemble & Store the Mexican-Spiced Chicken
11 Assemble & Store the Mexican-Spiced Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced Mexican-spiced chicken breast

Transfer the guajillo sour cream to 2 small containers. 

12 Assemble & Store the Roasted Chicken & Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced weeknight hero-spiced chicken breast

Transfer the creamy mango chutney to 2 small containers. 

Assemble & Store the Roasted Chicken & Vegetables
Assemble & Store the Seared Steak & Pepper Guacamole
13 Assemble & Store the Seared Steak & Pepper Guacamole

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced Mexican-spiced steak

Transfer the pepper guacamole to 2 small containers. 

14 Assemble & Store the Steak & Roasted Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced weeknight hero-spiced steak

Transfer the spiced tomato yogurt to 2 small containers. 

Assemble & Store the Steak & Roasted Vegetables
Finish & Serve the Mexican-Spiced Chicken
15 Finish & Serve the Mexican-Spiced 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 guajillo sour cream and cheese.

16 Finish & Serve the Roasted Chicken & Vegetables

Makes 2 servings:

  • Wash and dry the parsley. Roughly chop the leaves and stems. Roughly chop the peanuts. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy mango chutney, chopped parsley, and chopped peanuts.

Finish & Serve the Roasted Chicken & Vegetables
Finish & Serve the Seared Steak & Pepper Guacamole
17 Finish & Serve the Seared Steak & Pepper Guacamole

Makes 2 servings:

  • Roughly chop the pepitas. Heat the finished steak and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pepper guacamole and chopped pepitas.

18 Finish & Serve the Steak & Roasted Vegetables

Makes 2 servings:

  • Wash and dry the mint; pick the leaves off the stems. Roughly chop the cashews. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spiced tomato yogurt, chopped cashews, and mint leaves (tearing before adding). 

Finish & Serve the Steak & Roasted Vegetables
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