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Smoky Chicken & Honey Butter
with Corn on the Cob & Cabbage Slaw
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 510 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
To give this classic, Southern-style chicken dish a sophisticated lift, we’re quickly pickling a combination of brown and yellow mustard seeds in sugar and vinegar, then tossing them with crisp cabbage and cucumber for exciting texture and piquant flavor in our slaw. It’s the perfect partner for the sweet, rich honey butter that tops our chicken and corn.
Get Cooking
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
- 1 Persian Cucumber
- 2 ears Of Corn
- ½ lb Red Cabbage
- 1 Tbsp Honey
- 2 Tbsps Butter
- 1 Tbsp Sugar
- 1 Tbsp Apple Cider Vinegar
- 1½ tsps Brown & Yellow Mustard Seeds
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the butter and honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Medium dice the cucumber. Combine in a large bowl. Remove any husks and silks from the corn.
2
Pickle the mustard seeds & make the slaw:
In a medium pan (nonstick, if you have one), combine the mustard seeds, sugar, vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer to the bowl of diced cabbage and cucumber; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
3
Cook the chicken:
While the slaw marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 teaspoon 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. Turn off the heat.
4
Cook the corn:
While the chicken cooks, add the prepared corn to the pot of boiling water and cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels.
5
Make the honey butter & serve your dish:
While the corn cooks, in a bowl, combine the butter and honey (kneading the packet before opening). Season with salt and pepper. Using a fork, mash to thoroughly combine. Serve the cooked chicken with the slaw and cooked corn. Evenly top the chicken and corn with the honey butter. Enjoy!
1
Prepare the ingredients:
Remove the butter and honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Medium dice the cucumber. Combine in a large bowl. Remove any husks and silks from the corn.
2
Pickle the mustard seeds & make the slaw:
In a medium pan (nonstick, if you have one), combine the mustard seeds, sugar, vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer to the bowl of diced cabbage and cucumber; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
3
Cook the chicken:
While the slaw marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 teaspoon 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. Turn off the heat.
4
Cook the corn:
While the chicken cooks, add the prepared corn to the pot of boiling water and cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels.
5
Make the honey butter & serve your dish:
While the corn cooks, in a bowl, combine the butter and honey (kneading the packet before opening). Season with salt and pepper. Using a fork, mash to thoroughly combine. Serve the cooked chicken with the slaw and cooked corn. Evenly top the chicken and corn with the honey butter. Enjoy!
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.
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