Signature with Roasted Chicken & Meatballs

Signature

with Roasted Chicken & Meatballs

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:
• Chicken & Vegetable Ramen with Spicy Soy Sauce
• Mexican-Style Chicken & Rice with Creamy Tomatillo Sauce
• Spiced Meatballs & Veggie Rice with Creamy Tomato Chutney
• Meatballs & BBQ-Soy Sauce with Vegetable Ramen & Furikake

See Plans
  • Nutrition
    PER SERVING
  • Calories
    900 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Signature with Roasted Chicken & Meatballs
Title
  • 2 Tbsps Grated Cotija Cheese
  • 1 tsp Furikake
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Raw Pepitas
  • 3 Tbsps Roasted Cashews
  • 1⅛ lbs Ground Beef
  • 4 Scallions
  • ½ lb Sweet Peppers
  • 5 oz Baby Spinach
  • 1 Pasture-Raised Egg
  • 1 1-Inch Piece Ginger
  • ¼ cup Panko Breadcrumbs
  • 2 cloves Garlic
  • 1 lb Fresh Ramen Noodles (Previously Frozen)
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 4 oz Cremini Mushrooms
  • 10 oz Baby Bok Choy
  • 4 oz Sugar Snap Peas
  • 1⅛ cups Brown Rice
  • 4 Boneless, Skinless Chicken Breasts
  • ¼ cup Barbecue Sauce
  • ¼ cup Sour Cream
  • 3 Tbsps Soy Glaze
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 Tbsps Savory Tomato Chutney
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 2 tsps Gochujang
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Soy Sauce
Bake & slice the chicken:
1 Bake & slice 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 2 sheet pans with foil. Pat the chicken dry with paper towels; transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Bake 18 to 20 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.

Form & bake the meatballs:
2 Form & bake the meatballs:

Meanwhile, peel and finely chop the ginger and 2 cloves of garlic. In a bowl, combine the beef, chopped ginger and garlic, egg, and breadcrumbs. Season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to the reserved sheet pan. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 160°F

Cook the noodles:
3 Cook the noodles:

Meanwhile, add the noodles to the pot of boiling water. Cook, stirring occasionally,  2 to 4 minutes, or until tender. Reserving the pot, drain thoroughly and transfer to a large bowl.

Cook the rice:
4 Cook the rice:

In the same pot, combine the ricea big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to  14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients:
5 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; roughly chop. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Thinly slice the scallions. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings.

Cook the mushrooms, bok choy & snap peas:
6 Cook the mushrooms, bok choy & snap peas:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped bok choyhalved peas, and sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to the bowl of cooked noodles; stir to combine. Rinse and wipe out the pan.

Cook the peppers & spinach:
7 Cook the peppers & spinach:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to  3 minutes, or until slightly softened. Add the sliced scallions and spinach. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Spicy Soy Sauce:
8 Make the Spicy Soy Sauce:

Combine the soy sauce, sesame oilmirinvinegar, 2 teaspoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Make the Creamy Tomatillo Sauce:
9 Make the Creamy Tomatillo Sauce:

Whisk together the tomatillo sauce and sour cream. Taste, then season with salt and pepper if desired.

Make the Creamy Tomato Chutney:
10 Make the Creamy Tomato Chutney:

Combine the tomato chutneyyogurt, and  2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the BBQ-Soy Sauce:
11 Make the BBQ-Soy Sauce:

Combine the barbecue saucesoy glaze, and  2 teaspoons of water.

Assemble & Store the Chicken & Vegetable Ramen:
12 Assemble & Store the Chicken & Vegetable Ramen:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished noodles 

• 1 sliced chicken breast

Transfer the spicy soy sauce to 2 small containers.

Assemble & Store the Mexican-Style Chicken & Rice:
13 Assemble & Store the Mexican-Style Chicken & Rice:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished rice 

• 1 sliced chicken breast

Transfer the creamy tomatillo sauce to 2 small containers.

Assemble & Store the Spiced Meatballs & Veggie Rice:
14 Assemble & Store the Spiced Meatballs & Veggie Rice:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished rice

• 1/4 baked meatballs

Transfer the creamy tomato chutney to 2 small  containers.

Assemble & Store the Meatballs & BBQ-Soy Sauce:
15 Assemble & Store the Meatballs & BBQ-Soy Sauce:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished noodles

• 1/4 baked meatballs

Transfer the BBQ-soy sauce to 2 small containers.

Finish & Serve the Chicken & Vegetable Ramen:
16 Finish & Serve the Chicken & Vegetable Ramen:

Makes 2 servings:

Roughly chop the cashews. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy soy sauce and chopped cashews.

Finish & Serve the Mexican-Style Chicken & Rice:
17 Finish & Serve the Mexican-Style Chicken & Rice:

Makes 2 servings:

Roughly chop the pepitas. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy tomatillo sauce, chopped pepitas, and cheese.

Finish & Serve the Spiced Meatballs & Veggie Rice:
18 Finish & Serve the Spiced Meatballs & Veggie Rice:

Makes 2 servings:

Heat the finished meatballs and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy tomato chutney and almonds.

Finish & Serve the Meatballs & BBQ-Soy Sauce:
19 Finish & Serve the Meatballs & BBQ-Soy Sauce:

Makes 2 servings:

Top each serving of finished meatballs and noodles with the BBQ- soy sauce. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the furikake.

Tips from Home Chefs

Bake & slice the chicken:
1 Bake & slice 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 2 sheet pans with foil. Pat the chicken dry with paper towels; transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Bake 18 to 20 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 Form & bake the meatballs:

Meanwhile, peel and finely chop the ginger and 2 cloves of garlic. In a bowl, combine the beef, chopped ginger and garlic, egg, and breadcrumbs. Season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to the reserved sheet pan. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 160°F

Form & bake the meatballs:
Cook the noodles:
3 Cook the noodles:

Meanwhile, add the noodles to the pot of boiling water. Cook, stirring occasionally,  2 to 4 minutes, or until tender. Reserving the pot, drain thoroughly and transfer to a large bowl.

4 Cook the rice:

In the same pot, combine the ricea big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to  14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:
Prepare the ingredients:
5 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; roughly chop. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Thinly slice the scallions. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings.

6 Cook the mushrooms, bok choy & snap peas:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped bok choyhalved peas, and sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to the bowl of cooked noodles; stir to combine. Rinse and wipe out the pan.

Cook the mushrooms, bok choy & snap peas:
Cook the peppers & spinach:
7 Cook the peppers & spinach:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to  3 minutes, or until slightly softened. Add the sliced scallions and spinach. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired.

8 Make the Spicy Soy Sauce:

Combine the soy sauce, sesame oilmirinvinegar, 2 teaspoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Make the Spicy Soy Sauce:
Make the Creamy Tomatillo Sauce:
9 Make the Creamy Tomatillo Sauce:

Whisk together the tomatillo sauce and sour cream. Taste, then season with salt and pepper if desired.

10 Make the Creamy Tomato Chutney:

Combine the tomato chutneyyogurt, and  2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Creamy Tomato Chutney:
Make the BBQ-Soy Sauce:
11 Make the BBQ-Soy Sauce:

Combine the barbecue saucesoy glaze, and  2 teaspoons of water.

12 Assemble & Store the Chicken & Vegetable Ramen:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished noodles 

• 1 sliced chicken breast

Transfer the spicy soy sauce to 2 small containers.

Assemble & Store the Chicken & Vegetable Ramen:
Assemble & Store the Mexican-Style Chicken & Rice:
13 Assemble & Store the Mexican-Style Chicken & Rice:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished rice 

• 1 sliced chicken breast

Transfer the creamy tomatillo sauce to 2 small containers.

14 Assemble & Store the Spiced Meatballs & Veggie Rice:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished rice

• 1/4 baked meatballs

Transfer the creamy tomato chutney to 2 small  containers.

Assemble & Store the Spiced Meatballs & Veggie Rice:
Assemble & Store the Meatballs & BBQ-Soy Sauce:
15 Assemble & Store the Meatballs & BBQ-Soy Sauce:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished noodles

• 1/4 baked meatballs

Transfer the BBQ-soy sauce to 2 small containers.

16 Finish & Serve the Chicken & Vegetable Ramen:

Makes 2 servings:

Roughly chop the cashews. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy soy sauce and chopped cashews.

Finish & Serve the Chicken & Vegetable Ramen:
Finish & Serve the Mexican-Style Chicken & Rice:
17 Finish & Serve the Mexican-Style Chicken & Rice:

Makes 2 servings:

Roughly chop the pepitas. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy tomatillo sauce, chopped pepitas, and cheese.

18 Finish & Serve the Spiced Meatballs & Veggie Rice:

Makes 2 servings:

Heat the finished meatballs and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy tomato chutney and almonds.

Finish & Serve the Spiced Meatballs & Veggie Rice:
Finish & Serve the Meatballs & BBQ-Soy Sauce:
19 Finish & Serve the Meatballs & BBQ-Soy Sauce:

Makes 2 servings:

Top each serving of finished meatballs and noodles with the BBQ- soy sauce. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the furikake.

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