Signature with Chicken & Ground Beef

Signature

with Chicken & Ground Beef

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

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:
• Sauteéd Beef & Zucchini Pasta with Salsa Verde Ricotta
• Mediterranean Beef Pitas with Potato Wedges & Lemon Yogurt
• BBQ Chicken Sandwiches with Potatoes & Kale Slaw
• Italian Chicken & Pasta with Currant Pesto

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    980 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Signature with Chicken & Ground Beef
Title
  • 2 Potato Buns
  • 2 Tbsps Sliced Roasted Almonds
  • 0.7 oz Grana Padano Cheese
  • 1½ oz Feta Cheese
  • 2 Pocketless Pita
  • 1 bunch Parsley
  • 1 oz Sweet Piquante Peppers
  • ⅓ cup Crispy Onions
  • 2 Tbsps Butter
  • 1 bunch Kale
  • 1 8-Oz Can Tomato Sauce
  • ¾ lb Ditali Pasta
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Zucchini
  • 4 cloves Garlic
  • 1 Yellow Onion
  • 18 oz Ground Beef
  • 4 Boneless, Skinless Chicken Breasts
  • ¾ lb Carrots
  • ¼ cup Mayonnaise
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)
  • 1¼ lbs Golden Potatoes
  • 1 Tbsp Apple Cider Vinegar
  • 1 Shallot
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ½ cup Part-Skim Ricotta Cheese
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Salsa Verde
  • ½ cup Plain Nonfat Greek Yogurt
  • ⅓ cup Basil Pesto
  • 2 Tbsps Dried Currants
  • ¼ cup Barbecue Sauce
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 tsp Preserved Lemon Purée
Prepare & roast the potatoes
1 Prepare & roast the potatoes

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. Wash and dry the fresh produce for bulk cooking. Line two sheet pans with foil. Cut the potatoes into 1/2-inch-wide wedges. Transfer to one sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the smoky spice blend to coat. Toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the chicken
2 Roast 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 Italian seasoning to coat. Transfer to the remaining sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice the Italian- seasoned chicken crosswise. 

*An instant-read thermometer should register 165°F

Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

Prepare the remaining ingredients & make the kale slaw
4 Prepare the remaining ingredients & make the kale slaw

Meanwhile, halve, peel, and small dice the onion. Peel and roughly chop 4 cloves of garlic. Medium dice the zucchini. Peel and thinly slice the shallot. Separate the kale leaves from the stems. Discard the stems and thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the sliced kale, grated carrots, mayonnaise, and vinegar. Season with salt and pepper. Toss to thoroughly combine.

Cook the beef
5 Cook the beef

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and half the chopped garlic; season with salt and pepper. Cook, stirring frequently 1 to 2 minutes, or until slightly softened. Add the beef; season with salt, pepper, and the weeknight hero spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and the beef is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Make the zucchini sauce & finish the pasta
6 Make the zucchini sauce & finish the pasta

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini, sliced shallot, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes or until browned and slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened. Add the half the butter (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until melted and combined. Turn off the heat. Transfer to the pot of cooked pasta. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Salsa Verde Ricotta
7 Make the Salsa Verde Ricotta

Combine the  ricotta and half the salsa verde (you will have extra). Taste, then season with salt and pepper if desired.

Make the Lemon Yogurt
8 Make the Lemon Yogurt

Combine the lemon purée, yogurt, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the BBQ Sauce
9 Make the BBQ Sauce

Combine the barbecue sauce and mustard. Taste, then season with salt and pepper if desired.

Make the Currant Pesto
10 Make the Currant Pesto

Combine the pesto and currants. Taste, then season with salt and pepper if desired.

Assemble & Store the Sautéed Beef & Zucchini Pasta
11 Assemble & Store the Sautéed Beef & Zucchini Pasta

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1/4 cooked beef

Transfer the salsa verde ricotta to 2 small containers.

Assemble & Store the Mediterranean Beef Pitas
12 Assemble & Store the Mediterranean Beef Pitas

For each serving, in a large container combine: 

• 1/4 cooked beef

• 1/4 roasted potatoes

Transfer half the kale slaw to 2 separate containers.

Transfer the lemon yogurt to 2 small containers.

Assemble & Store the BBQ Chicken Sandwiches
13 Assemble & Store the BBQ Chicken Sandwiches

For each serving, in a large container combine: 

• 1 roasted chicken breast

• 1/4 roasted potatoes

Transfer the remaining kale slaw to 2 separate containers.

Transfer the BBQ sauce to 2 small containers.

Assemble & Store the Italian Chicken & Pasta
14 Assemble & Store the Italian Chicken & Pasta

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned chicken breast

Transfer the currant pesto to 2 small containers.

Finish & Serve the Sautéed Beef & Zucchini Pasta
15 Finish & Serve the Sautéed Beef & Zucchini Pasta

Makes 2 servings:

Wash and dry the parsley. Roughly chop the leaves and stems. Heat the finished beef and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the salsa verde ricotta, chopped parsley, and parmesan.

Finish & Serve the Mediterranean Beef Pitas
16 Finish & Serve the Mediterranean Beef Pitas

Makes 2 servings:

Roughly chop the peppers. Heat the finished beef and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave on high 30 seconds to 1 minute, or until heated through. Fill the pitas with the lemon yogurt, beef, kale slaw, chopped peppers, and feta (crumbling before adding). Serve with the potatoes

Finish & Serve the BBQ Chicken Sandwiches
17 Finish & Serve the BBQ Chicken Sandwiches

Makes 2 servings:

Halve the buns. Heat the finished chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Assemble each sandwich using the halved buns, BBQ sauce, chicken, kale slaw, and crispy onions. Serve with the potatoes.

Finish & Serve the Italian Chicken & Pasta
18 Finish & Serve the Italian Chicken & Pasta

Makes 2 servings:

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant pesto, almonds, and Grana Padano (crumbling 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
Prepare & roast the potatoes
1 Prepare & roast the potatoes

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. Wash and dry the fresh produce for bulk cooking. Line two sheet pans with foil. Cut the potatoes into 1/2-inch-wide wedges. Transfer to one sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the smoky spice blend to coat. Toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Roast 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 Italian seasoning to coat. Transfer to the remaining sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice the Italian- seasoned chicken crosswise. 

*An instant-read thermometer should register 165°F

Roast the chicken
Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

4 Prepare the remaining ingredients & make the kale slaw

Meanwhile, halve, peel, and small dice the onion. Peel and roughly chop 4 cloves of garlic. Medium dice the zucchini. Peel and thinly slice the shallot. Separate the kale leaves from the stems. Discard the stems and thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the sliced kale, grated carrots, mayonnaise, and vinegar. Season with salt and pepper. Toss to thoroughly combine.

Prepare the remaining ingredients & make the kale slaw
Cook the beef
5 Cook the beef

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and half the chopped garlic; season with salt and pepper. Cook, stirring frequently 1 to 2 minutes, or until slightly softened. Add the beef; season with salt, pepper, and the weeknight hero spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and the beef is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

6 Make the zucchini sauce & finish the pasta

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini, sliced shallot, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes or until browned and slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened. Add the half the butter (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until melted and combined. Turn off the heat. Transfer to the pot of cooked pasta. Stir to combine. Taste, then season with salt and pepper if desired.

Make the zucchini sauce & finish the pasta
Make the Salsa Verde Ricotta
7 Make the Salsa Verde Ricotta

Combine the  ricotta and half the salsa verde (you will have extra). Taste, then season with salt and pepper if desired.

8 Make the Lemon Yogurt

Combine the lemon purée, yogurt, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Lemon Yogurt
Make the BBQ Sauce
9 Make the BBQ Sauce

Combine the barbecue sauce and mustard. Taste, then season with salt and pepper if desired.

10 Make the Currant Pesto

Combine the pesto and currants. Taste, then season with salt and pepper if desired.

Make the Currant Pesto
Assemble & Store the Sautéed Beef & Zucchini Pasta
11 Assemble & Store the Sautéed Beef & Zucchini Pasta

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1/4 cooked beef

Transfer the salsa verde ricotta to 2 small containers.

12 Assemble & Store the Mediterranean Beef Pitas

For each serving, in a large container combine: 

• 1/4 cooked beef

• 1/4 roasted potatoes

Transfer half the kale slaw to 2 separate containers.

Transfer the lemon yogurt to 2 small containers.

Assemble & Store the Mediterranean Beef Pitas
Assemble & Store the BBQ Chicken Sandwiches
13 Assemble & Store the BBQ Chicken Sandwiches

For each serving, in a large container combine: 

• 1 roasted chicken breast

• 1/4 roasted potatoes

Transfer the remaining kale slaw to 2 separate containers.

Transfer the BBQ sauce to 2 small containers.

14 Assemble & Store the Italian Chicken & Pasta

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned chicken breast

Transfer the currant pesto to 2 small containers.

Assemble & Store the Italian Chicken & Pasta
Finish & Serve the Sautéed Beef & Zucchini Pasta
15 Finish & Serve the Sautéed Beef & Zucchini Pasta

Makes 2 servings:

Wash and dry the parsley. Roughly chop the leaves and stems. Heat the finished beef and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the salsa verde ricotta, chopped parsley, and parmesan.

16 Finish & Serve the Mediterranean Beef Pitas

Makes 2 servings:

Roughly chop the peppers. Heat the finished beef and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave on high 30 seconds to 1 minute, or until heated through. Fill the pitas with the lemon yogurt, beef, kale slaw, chopped peppers, and feta (crumbling before adding). Serve with the potatoes

Finish & Serve the Mediterranean Beef Pitas
Finish & Serve the BBQ Chicken Sandwiches
17 Finish & Serve the BBQ Chicken Sandwiches

Makes 2 servings:

Halve the buns. Heat the finished chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Assemble each sandwich using the halved buns, BBQ sauce, chicken, kale slaw, and crispy onions. Serve with the potatoes.

18 Finish & Serve the Italian Chicken & Pasta

Makes 2 servings:

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant pesto, almonds, and Grana Padano (crumbling before adding).

Finish & Serve the Italian Chicken & Pasta