Signature

with Sautéed Beef & Baked Chicken

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.

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.

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.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

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.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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:
• Beef Lo Mein with Cashews & Creamy Black Bean Sauce
• Greek-Style Beef & Rice with Spicy Tzatziki
• Baked Chicken & Veggie Rice with Creamy Guajillo Sauce
• Baked Chicken & Veggie Lo Mein with Soy-Miso Sauce
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

970 Cals (est.)

View Full Nutrition

fresh

ingredients

3 Tbsps Roasted Cashews
3 Tbsps Roasted Peanuts
2 Tbsps Sliced Roasted Almonds
1 cup Jasmine Rice
½ lb Snow Peas
2 cloves Garlic
1 lb Fresh Lo Mein Noodles (Previously Frozen)
½ lb Sweet Peppers
2 Zucchini
⅓ cup Asian-Style Sautéed Aromatics
2 Poblano Peppers
1⅛ lbs Ground Beef
4 Boneless, Skinless Chicken Breasts
1 Tbsp Sesame Oil
2 Tbsps Rice Vinegar
1 Tbsp Soy Sauce
1 Tbsp Sweet White Miso Paste
⅓ cup Guajillo Chile Pepper Sauce
¼ cup Sour Cream
2 Tbsps Crème Fraîche
3 Tbsps Savory Black Bean-Chile Sauce
1 Tbsp Hot Sauce
½ cup Tzatziki (Cucumber-Yogurt Sauce)

step-by-step

instructions

Cook Along

1 Bake & slice the chicken:

Place an oven rack in the center of the oven, then preheat 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; season with salt and pepper on both sides. Transfer the seasoned chicken to the sheet pan. Bake 18 to 20 minutes, or until browned and cooked through.* Reserving the sheet pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F

2 Cook the beef:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

3 Cook the noodles:

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Transfer to a large bowl.

4 Cook the rice:

Peel and roughly chop 2 cloves of garlic. In the same pot, combine the rice, chopped garlic, a 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.

5 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

6 Roast the zucchini & poblano peppers:

Line the reserved sheet pan with foil. Transfer the sliced zucchini and sliced poblano peppers to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 9 to 11 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the pot of cooked rice. Stir to combine.

7 Cook the sweet peppers & snow peas:

In the same pan used to cook the beef, heat the sautéed aromatics on medium-high until hot. Add the quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the snow peas. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened. Transfer to the bowl of cooked noodles. Stir to combine. Taste, then season with salt and pepper if desired.

8 Make the Creamy Black Bean Sauce:

Combine the black bean-chile sauce, crème fraîche, and 2 teaspoons of water.

9 Make the Spicy Tzatziki:

Combine the tzatziki and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

10 Make the Creamy Guajillo Sauce:

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

11 Make the Soy-Miso Sauce:

Combine the miso paste, sesame oil, soy sauce, vinegar, and 2 teaspoons of water.

12 Assemble & Store the Beef Lo Mein:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished noodles

• 1/4 cooked beef

Transfer the creamy black bean sauce to 2 small containers.

13 Assemble & Store the Greek-Style Beef & Rice:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished rice

• 1/4 cooked beef

Transfer the spicy tzatziki to 2 small containers.

14 Assemble & Store the Chicken & Zucchini Rice:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished rice

• 1 sliced chicken breast

Transfer the creamy guajillo sauce to 2 small containers.

15 Assemble & Store the Baked Chicken & Veggie Lo Mein:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished noodles

• 1 sliced chicken breast

Transfer the soy-miso sauce to 2 small containers.

16 Finish and Serve the Beef Lo Mein:

Makes 2 servings:

Roughly chop the cashews. Top the finished beef and noodles with the creamy black bean sauce. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped cashews.

17 Finish and Serve the Greek-Style Beef & Rice:

Makes 2 servings:

Heat the finished beef and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy tzatziki and almonds.

18 Finish and Serve the Chicken & Zucchini Rice:

Makes 2 servings:

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