Signature with Chicken & Salmon

Signature

with Chicken & Salmon

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:
• Cajun-Spiced Chicken & Veggies with Mustard-Caper Sauce
• Curry Chicken & Rice with Creamy Cilantro Sauce
• Mango Salmon & Veggie Rice with Lime Labneh, Mint & Cashews
• Spiced Salmon & Roasted Vegetables with BBQ Sour Cream

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Signature with Chicken & Salmon
Title
  • 1 bunch Mint
  • ⅓ cup Crispy Onions
  • 1 Tbsp Sweety Drop Peppers
  • 1 bunch Parsley
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Sliced Roasted Almonds
  • 3 Tbsps Roasted Cashews
  • 2 cloves Garlic
  • 1 cup Long Grain White Rice
  • 1 Shallot
  • ¾ lb Carrots
  • 15 oz Baby Bok Choy
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Yellow Onion
  • 1 lb Broccoli
  • 4 Skin-On Salmon Fillets
  • 1¼ lbs Golden Or Red Potatoes
  • 2 tsps Vadouvan Curry Powder
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
  • 2 Tbsps Mango Chutney
  • 1 Tbsp Capers
  • 1 Tbsp Dijon Mustard
  • 2 Tbsps Mayonnaise
  • ¼ cup Cilantro Sauce
  • 2 Tbsps Crème Fraîche
  • ¼ cup Barbecue Sauce
  • ¼ cup Sour Cream
  • 1 Lime
  • ¼ cup Labneh Cheese
Cook & slice the chicken
1 Cook & slice the chicken

Preheat the oven to 450°F. 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 Cajun spice blend to coat. Evenly coat the remaining seasoned chicken breasts with enough of the curry powder to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon 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

Roast the fish
2 Roast the fish

Meanwhile, line two sheet pans with foil. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Evenly coat 2 seasoned fish fillets with enough of the barbecue spice blend to coat. Transfer to one sheet pan, skin side down. Evenly spread or brush the mango chutney onto the remaining seasoned fish fillets.Roast 15 to 17 minutes, or until lightly browned and cooked through.* Leaving the oven on, remove from the oven.

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

Cook the rice
3 Cook the rice

Meanwhile, in a medium pot, combine the rice, 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, 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.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, wash and dry the produce for bulk cooking. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Peel the carrots and thinly slice into rounds. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Cut off and discard the root ends of the bok choy; roughly chop.

Roast the vegetables
5 Roast the vegetables

Transfer the diced potatoes, broccoli florets, 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 24 to 26 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 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots, chopped garlic, and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the bok choy leaves are wilted. Transfer to the pot of cooked rice; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Mustard-Caper Sauce
7 Make the Mustard-Caper Sauce

Roughly chop the capers. Combine the mayonnaise, mustard, and chopped capers. Season with salt and pepper.

Make the Creamy Cilantro Sauce
8 Make the Creamy Cilantro Sauce

Combine the cilantro sauce and crème fraîche. Taste, then season with salt and pepper if desired.

Make the Lime Labneh
9 Make the Lime Labneh

Halve the lime crosswise. Combine the labneh, the juice of 1 lime half (you will have extra), and 2 teaspoons of water. Season with salt and pepper.

Make the BBQ Sour Cream
10 Make the BBQ Sour Cream

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

Assemble & Store the Cajun-Spiced Chicken & Veggies
11 Assemble & Store the Cajun-Spiced Chicken & Veggies

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced Cajun-spiced chicken breast

• 1/4 roasted vegetables

Transfer the mustard-caper sauce to 2 small containers.

Assemble & Store the Curry Chicken & Rice
12 Assemble & Store the Curry Chicken & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced curry-spiced chicken breast

• 1/4 finished rice

Transfer the creamy cilantro sauce to 2 small containers.

Assemble & Store the Mango Salmon & Veggie Rice
13 Assemble & Store the Mango Salmon & Veggie Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1 roasted mango fish fillet

• 1/4 finished rice

Transfer the lime labneh to 2 small containers.

Assemble & Store the Spiced Salmon & Roasted Vegetables
14 Assemble & Store the Spiced Salmon & Roasted Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1 roasted barbecue-spiced fish fillet

• 1/4 roasted vegetables

Transfer the BBQ sour cream to 2 small containers.

Finish & Serve the Cajun-Spiced Chicken & Veggies
15 Finish & Serve the Cajun-Spiced Chicken & Veggies

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the mustard-caper sauce, almonds, and peppers.

Finish & Serve the Curry Chicken & Rice
16 Finish & Serve the Curry Chicken & Rice

Makes 2 servings:

Roughly chop the peanuts. Heat the finished chicken and rice in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the creamy cilantro sauce and chopped peanuts.

Finish & Serve the Mango Salmon & Veggie Rice
17 Finish & Serve the Mango Salmon & Veggie Rice

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Roughly chop the cashews. Heat the finished fish and rice in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the lime labneh, chopped cashews, and mint leaves (tearing just before adding).

Finish & Serve the Spiced Salmon & Roasted Vegetables
18 Finish & Serve the Spiced Salmon & Roasted Vegetables

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished fish and vegetables in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the BBQ sour cream, chopped parsley, and crispy onions.

Tips from Home Chefs

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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
Cook & slice the chicken
1 Cook & slice the chicken

Preheat the oven to 450°F. 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 Cajun spice blend to coat. Evenly coat the remaining seasoned chicken breasts with enough of the curry powder to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon 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

2 Roast the fish

Meanwhile, line two sheet pans with foil. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Evenly coat 2 seasoned fish fillets with enough of the barbecue spice blend to coat. Transfer to one sheet pan, skin side down. Evenly spread or brush the mango chutney onto the remaining seasoned fish fillets.Roast 15 to 17 minutes, or until lightly browned and cooked through.* Leaving the oven on, remove from the oven.

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

Roast the fish
Cook the rice
3 Cook the rice

Meanwhile, in a medium pot, combine the rice, 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, 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.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the produce for bulk cooking. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Peel the carrots and thinly slice into rounds. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Cut off and discard the root ends of the bok choy; roughly chop.

Prepare the remaining ingredients
Roast the vegetables
5 Roast the vegetables

Transfer the diced potatoes, broccoli florets, 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 24 to 26 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 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots, chopped garlic, and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the bok choy leaves are wilted. Transfer to the pot of cooked rice; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the remaining vegetables & finish the rice
Make the Mustard-Caper Sauce
7 Make the Mustard-Caper Sauce

Roughly chop the capers. Combine the mayonnaise, mustard, and chopped capers. Season with salt and pepper.

8 Make the Creamy Cilantro Sauce

Combine the cilantro sauce and crème fraîche. Taste, then season with salt and pepper if desired.

Make the Creamy Cilantro Sauce
Make the Lime Labneh
9 Make the Lime Labneh

Halve the lime crosswise. Combine the labneh, the juice of 1 lime half (you will have extra), and 2 teaspoons of water. Season with salt and pepper.

10 Make the BBQ Sour Cream

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

Make the BBQ Sour Cream
Assemble & Store the Cajun-Spiced Chicken & Veggies
11 Assemble & Store the Cajun-Spiced Chicken & Veggies

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced Cajun-spiced chicken breast

• 1/4 roasted vegetables

Transfer the mustard-caper sauce to 2 small containers.

12 Assemble & Store the Curry Chicken & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced curry-spiced chicken breast

• 1/4 finished rice

Transfer the creamy cilantro sauce to 2 small containers.

Assemble & Store the Curry Chicken & Rice
Assemble & Store the Mango Salmon & Veggie Rice
13 Assemble & Store the Mango Salmon & Veggie Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1 roasted mango fish fillet

• 1/4 finished rice

Transfer the lime labneh to 2 small containers.

14 Assemble & Store the Spiced Salmon & Roasted Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1 roasted barbecue-spiced fish fillet

• 1/4 roasted vegetables

Transfer the BBQ sour cream to 2 small containers.

Assemble & Store the Spiced Salmon & Roasted Vegetables
Finish & Serve the Cajun-Spiced Chicken & Veggies
15 Finish & Serve the Cajun-Spiced Chicken & Veggies

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the mustard-caper sauce, almonds, and peppers.

16 Finish & Serve the Curry Chicken & Rice

Makes 2 servings:

Roughly chop the peanuts. Heat the finished chicken and rice in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the creamy cilantro sauce and chopped peanuts.

Finish & Serve the Curry Chicken & Rice
Finish & Serve the Mango Salmon & Veggie Rice
17 Finish & Serve the Mango Salmon & Veggie Rice

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Roughly chop the cashews. Heat the finished fish and rice in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the lime labneh, chopped cashews, and mint leaves (tearing just before adding).

18 Finish & Serve the Spiced Salmon & Roasted Vegetables

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished fish and vegetables in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the BBQ sour cream, chopped parsley, and crispy onions.

Finish & Serve the Spiced Salmon & Roasted Vegetables
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