Signature with Sautéed Beef & Baked Chicken

Signature

with Sautéed Beef & Baked Chicken

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 970 Cals/serving
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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:
• 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
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ingredients
Signature with Sautéed Beef & Baked Chicken
Title
  • 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)
Bake & slice the chicken:
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

Cook the beef:
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.

Cook the noodles:
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.

Cook the rice:
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. 

Prepare the remaining ingredients:
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. 

Roast the zucchini & poblano peppers:
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.

Cook the sweet peppers & snow peas:
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.

Make the Creamy Black Bean Sauce:
8 Make the Creamy Black Bean Sauce:

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

Make the Spicy Tzatziki:
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.

Make the Creamy Guajillo Sauce:
10 Make the Creamy Guajillo Sauce:

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

Make the Soy-Miso Sauce:
11 Make the Soy-Miso Sauce:

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

Assemble & Store the Beef Lo Mein:
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.

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

Assemble & Store the Chicken & Zucchini Rice:
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.

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

Finish and Serve the Beef Lo Mein:
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.

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

Finish and Serve the Chicken & Zucchini Rice:
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.

Finish and Serve the Baked Chicken & Veggie Lo Mein:
19 Finish and Serve the Baked Chicken & Veggie Lo Mein:

Makes 2 servings:

Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the soy-miso sauce.

Tips from Home Chefs

About Blue Apron

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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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Bake & slice the chicken:
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.

Cook the beef:
Cook the noodles:
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. 

Cook the rice:
Prepare the remaining ingredients:
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.

Roast the zucchini & poblano peppers:
Cook the sweet peppers & snow peas:
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.

Make the Creamy Black Bean Sauce:
Make the Spicy Tzatziki:
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.

Make the Creamy Guajillo Sauce:
Make the Soy-Miso Sauce:
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.

Assemble & Store the Beef Lo Mein:
Assemble & Store the Greek-Style Beef & Rice:
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.

Assemble & Store the Chicken & Zucchini Rice:
Assemble & Store the Baked Chicken & Veggie Lo Mein:
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.

Finish and Serve the Beef Lo Mein:
Finish and Serve the Greek-Style Beef & Rice:
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.

Finish and Serve the Chicken & Zucchini Rice:
Finish and Serve the Baked Chicken & Veggie Lo Mein:
19 Finish and Serve the Baked Chicken & Veggie Lo Mein:

Makes 2 servings:

Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the soy-miso sauce.