Signature with Chicken & Pork Roast

Signature

with Chicken & Pork Roast

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
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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:
• Southern-Spiced Chicken with Tangy BBQ Sauce & Roasted Veggies
• Za’atar Chicken & Veggie Rice with Harissa Labneh
• Italian Roasted Pork with Broccoli, Potatoes & Creamy Pesto
• Romesco Pork & Rice with Spinach, Carrots & Green Beans

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  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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fresh
ingredients
Signature with Chicken & Pork Roast
Title
  • ⅓ cup Crispy Onions
  • 1 Tbsp Pickled Peruvian Peppers
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Roasted Pistachios
  • 1 bunch Mint
  • 1 oz Pitted Niçoise Olives
  • 1 lb Broccoli
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 tsp Whole Dried Oregano
  • 1¼ lbs Golden Potatoes
  • 1 Pork Roast
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 cup Red Rice Blend
  • 1 tsp Preserved Lemon Purée
  • ¾ lb Carrots
  • 2 cloves Garlic
  • 6 oz Green Beans
  • 1 Shallot
  • 5 oz Baby Spinach
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • ¼ cup Mayonnaise
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Creamy Mustard Sauce
  • 1 Tbsp Red Harissa Paste
  • ¼ cup Barbecue Sauce
  • ⅓ cup Basil Pesto
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • ¼ cup Labneh Cheese
Roast & slice the pork
1 Roast & slice the pork

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. Pat the pork dry with paper towels. Season on all sides with salt, pepper, and enough of the oregano to coat. Transfer to one sheet pan. Roast, carefully flipping the pork halfway through, 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 pieces.


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

Cook the rice & add the spinach
2 Cook the rice & add the spinach

Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach and lemon purée; stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired.

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 Southern spice blend to coat. Evenly coat the remaining seasoned chicken breasts with enough of the za’atar 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.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the shallot; quarter lengthwise. Peel the carrots; thinly slice into rounds. Halve the green beans. Peel and roughly chop 2 cloves of garlic.

Roast the vegetables
5 Roast the vegetables

Transfer the diced potatoes, broccoli florets, and quartered shallot to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. 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, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the carrot rounds, halved green beans, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice and spinach. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Tangy BBQ Sauce
7 Make the Tangy BBQ Sauce

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

Make the Harissa Labneh
8 Make the Harissa Labneh

Combine the harissa paste, labneh, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Creamy Pesto
9 Make the Creamy Pesto

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

Make the Romesco Sauce
10 Make the Romesco Sauce

Combine the romesco and yogurt. Taste, then season with salt and pepper if desired.

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

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced Southern-spiced chicken breast

Transfer the tangy BBQ sauce to 2 small containers.

Assemble & Store the Za’atar Chicken & Veggie Rice
12 Assemble & Store the Za’atar Chicken & Veggie Rice

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced za’atar-spiced chicken breast

Transfer the harissa labneh to 2 small containers.

Assemble & Store the Italian Roasted Pork
13 Assemble & Store the Italian Roasted Pork

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 2 pieces sliced pork

Transfer the creamy pesto to 2 small containers.

Assemble & Store the Romesco Pork & Rice
14 Assemble & Store the Romesco Pork & Rice

For each serving, in a large container combine: 

• 1/4 finished rice

• 2 pieces sliced pork

Transfer the romesco sauce to 2 small containers.

Finish & Serve the Southern-Spiced Chicken
15 Finish & Serve the Southern-Spiced Chicken

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tangy BBQ sauce, crispy onions, and peppers.

Finish & Serve the Za’atar Chicken & Veggie Rice
16 Finish & Serve the Za’atar Chicken & Veggie Rice

Wash and dry the mint. Pick the leaves off the stems. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa labneh and mint leaves (tearing just before adding).

Finish & Serve the Italian Roasted Pork
17 Finish & Serve the Italian Roasted Pork

Roughly chop the pistachios and olives. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and chopped pistachios and olives.

Finish & Serve the Romesco Pork & Rice
18 Finish & Serve the Romesco Pork & Rice

Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco sauce and almonds.

Tips from Home Chefs

Roast & slice the pork
1 Roast & slice the pork

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. Pat the pork dry with paper towels. Season on all sides with salt, pepper, and enough of the oregano to coat. Transfer to one sheet pan. Roast, carefully flipping the pork halfway through, 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 pieces.


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

2 Cook the rice & add the spinach

Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach and lemon purée; stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired.

Cook the rice & add the spinach
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 Southern spice blend to coat. Evenly coat the remaining seasoned chicken breasts with enough of the za’atar 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 Prepare the remaining ingredients

Meanwhile, medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the shallot; quarter lengthwise. Peel the carrots; thinly slice into rounds. Halve the green beans. Peel and roughly chop 2 cloves of garlic.

Prepare the remaining ingredients
Roast the vegetables
5 Roast the vegetables

Transfer the diced potatoes, broccoli florets, and quartered shallot to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. 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, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the carrot rounds, halved green beans, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice and spinach. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the remaining vegetables & finish the rice
Make the Tangy BBQ Sauce
7 Make the Tangy BBQ Sauce

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

8 Make the Harissa Labneh

Combine the harissa paste, labneh, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Harissa Labneh
Make the Creamy Pesto
9 Make the Creamy Pesto

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

10 Make the Romesco Sauce

Combine the romesco and yogurt. Taste, then season with salt and pepper if desired.

Make the Romesco Sauce
Assemble & Store the Southern-Spiced Chicken
11 Assemble & Store the Southern-Spiced Chicken

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced Southern-spiced chicken breast

Transfer the tangy BBQ sauce to 2 small containers.

12 Assemble & Store the Za’atar Chicken & Veggie Rice

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced za’atar-spiced chicken breast

Transfer the harissa labneh to 2 small containers.

Assemble & Store the Za’atar Chicken & Veggie Rice
Assemble & Store the Italian Roasted Pork
13 Assemble & Store the Italian Roasted Pork

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 2 pieces sliced pork

Transfer the creamy pesto to 2 small containers.

14 Assemble & Store the Romesco Pork & Rice

For each serving, in a large container combine: 

• 1/4 finished rice

• 2 pieces sliced pork

Transfer the romesco sauce to 2 small containers.

Assemble & Store the Romesco Pork & Rice
Finish & Serve the Southern-Spiced Chicken
15 Finish & Serve the Southern-Spiced Chicken

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tangy BBQ sauce, crispy onions, and peppers.

16 Finish & Serve the Za’atar Chicken & Veggie Rice

Wash and dry the mint. Pick the leaves off the stems. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa labneh and mint leaves (tearing just before adding).

Finish & Serve the Za’atar Chicken & Veggie Rice
Finish & Serve the Italian Roasted Pork
17 Finish & Serve the Italian Roasted Pork

Roughly chop the pistachios and olives. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and chopped pistachios and olives.

18 Finish & Serve the Romesco Pork & Rice

Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco sauce and almonds.

Finish & Serve the Romesco Pork & Rice
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