Signature with Roasted Chicken & Seared Pork

Signature

with Roasted Chicken & Seared Pork

Group Created with Sketch. 95 min
Fri Delivery Only i
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    8 Servings
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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 & Fregola Sarda Pasta with Spicy Tomato Sauce
• Roasted Chicken & Vegetables with Creamy Caper Relish
• Seared Pork with Vegetables & Maple Mustard Dressing
• Pork Chops & Vegetable Pasta with Pickled Pepper Pesto

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fresh
ingredients
Signature with Roasted Chicken & Seared Pork
Title
  • ⅓ cup Crispy Onions
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ cup Grated Romano Cheese
  • 1 bunch Kale
  • 1 tsp Whole Dried Oregano
  • 1½ lbs Sweet Potato
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • 1 Yellow Onion
  • 4 oz Sweet Peppers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1¼ cups Fregola Sarda Pasta
  • 6 oz Green Beans
  • 4 Boneless, Center-Cut Pork Chops
  • 4 Boneless, Skinless Chicken Breasts
  • ⅓ cup Basil Pesto
  • 1 oz Sweet Piquante Peppers
  • ¼ cup Mayonnaise
  • ¼ cup Creamy Mustard Sauce
  • 1 8-Ounce Can Tomato Sauce
  • 1½ tsps Calabrian Chile Paste
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Capers
  • 2 Tbsps Sweet Pickle Relish
Roast & slice the chicken:
1 Roast & 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 a sheet pan with foil. Pat the chicken dry with paper towels. Transfer to the sheet pan. Drizzle with olive oil and season on both sides with salt, pepper, and the oregano; turn  to coat. Roast 16 to 18 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.

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Medium dice the sweet potatoes. Cut off and discard the stem ends of the green beans. Halve and peel the onion; cut into 1/2-inch wedges, keeping the layers intact. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.

Roast the vegetables
3 Roast the vegetables

Place the diced sweet potatoes, prepared green beans, and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the pasta:
4 Cook the pasta:

Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or  until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the butter; stir until melted and combined.

Cook & slice the pork:
5 Cook & slice the pork:

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. 

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

Cook the remaining vegetables & finish the pasta:
6 Cook the remaining vegetables & finish the pasta:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high  until hot. Add the quartered peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to the pot of cooked pasta. Stir to combine.

Make the Spicy Tomato Sauce:
7 Make the Spicy Tomato Sauce:

Combine the tomato sauce and chile paste. Season with salt and pepper.

Make the Creamy Caper Relish:
8 Make the Creamy Caper Relish:

Roughly chop the capers. Combine the mayonnaise, chopped capers, pickle relish, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Maple Mustard Dressing:
9 Make the Maple Mustard Dressing:

Combine the creamy mustard sauce, maple syrup, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Pickled Pepper Pesto:
10 Make the Pickled Pepper Pesto:

Roughly chop the piquante peppers. Combine the chopped peppers and pesto. Taste, then season with salt and pepper if desired.

Assemble & Store the Chicken & Fregola Sarda Pasta:
11 Assemble & Store the Chicken & Fregola Sarda Pasta:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta 

• 1 sliced chicken breast

Transfer the spicy tomato sauce 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 chicken breast

Transfer the creamy caper relish to 2 small containers. 

Assemble & Store the Seared Pork:
13 Assemble & Store the Seared Pork:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced pork chop

Transfer the maple mustard dressing to 2 small containers.

Assemble & Store the Pork Chops & Vegetable Pasta:
14 Assemble & Store the Pork Chops & Vegetable Pasta:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta 

• 1 sliced pork chop

Transfer the pickled pepper pesto to 2 small containers.

Finish & Serve the Chicken & Fregola Sarda Pasta:
15 Finish & Serve the Chicken & Fregola Sarda Pasta:

Makes 2 servings:

Heat the finished chicken, pasta, and sauce in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cheese.

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

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy caper relish and almonds.

Finish & Serve the Seared Pork:
17 Finish & Serve the Seared Pork:

Makes 2 servings:

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the maple mustard dressing and crispy onions.

Finish & Serve the Pork Chops & Vegetable Pasta:
18 Finish & Serve the Pork Chops & Vegetable Pasta:

Makes 2 servings:

Heat the finished pork and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pickled pepper pesto.

Tips from Home Chefs

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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!

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Roast & slice the chicken:
1 Roast & 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 a sheet pan with foil. Pat the chicken dry with paper towels. Transfer to the sheet pan. Drizzle with olive oil and season on both sides with salt, pepper, and the oregano; turn  to coat. Roast 16 to 18 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 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Medium dice the sweet potatoes. Cut off and discard the stem ends of the green beans. Halve and peel the onion; cut into 1/2-inch wedges, keeping the layers intact. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.

Prepare the ingredients:
Roast the vegetables
3 Roast the vegetables

Place the diced sweet potatoes, prepared green beans, and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the pasta:

Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or  until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the butter; stir until melted and combined.

Cook the pasta:
Cook & slice the pork:
5 Cook & slice the pork:

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. 

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

6 Cook the remaining vegetables & finish the pasta:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high  until hot. Add the quartered peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to the pot of cooked pasta. Stir to combine.

Cook the remaining vegetables & finish the pasta:
Make the Spicy Tomato Sauce:
7 Make the Spicy Tomato Sauce:

Combine the tomato sauce and chile paste. Season with salt and pepper.

8 Make the Creamy Caper Relish:

Roughly chop the capers. Combine the mayonnaise, chopped capers, pickle relish, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Creamy Caper Relish:
Make the Maple Mustard Dressing:
9 Make the Maple Mustard Dressing:

Combine the creamy mustard sauce, maple syrup, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

10 Make the Pickled Pepper Pesto:

Roughly chop the piquante peppers. Combine the chopped peppers and pesto. Taste, then season with salt and pepper if desired.

Make the Pickled Pepper Pesto:
Assemble & Store the Chicken & Fregola Sarda Pasta:
11 Assemble & Store the Chicken & Fregola Sarda Pasta:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta 

• 1 sliced chicken breast

Transfer the spicy tomato sauce 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 chicken breast

Transfer the creamy caper relish to 2 small containers. 

Assemble & Store the Roasted Chicken & Vegetables:
Assemble & Store the Seared Pork:
13 Assemble & Store the Seared Pork:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced pork chop

Transfer the maple mustard dressing to 2 small containers.

14 Assemble & Store the Pork Chops & Vegetable Pasta:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta 

• 1 sliced pork chop

Transfer the pickled pepper pesto to 2 small containers.

Assemble & Store the Pork Chops & Vegetable Pasta:
Finish & Serve the Chicken & Fregola Sarda Pasta:
15 Finish & Serve the Chicken & Fregola Sarda Pasta:

Makes 2 servings:

Heat the finished chicken, pasta, and sauce in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cheese.

16 Finish & Serve the Roasted Chicken & Vegetables:

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy caper relish and almonds.

Finish & Serve the Roasted Chicken & Vegetables:
Finish & Serve the Seared Pork:
17 Finish & Serve the Seared Pork:

Makes 2 servings:

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the maple mustard dressing and crispy onions.

18 Finish & Serve the Pork Chops & Vegetable Pasta:

Makes 2 servings:

Heat the finished pork and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pickled pepper pesto.

Finish & Serve the Pork Chops & Vegetable Pasta: