Southern-Style Chicken & Corn with Cabbage & Cucumber Slaw

Southern-Style Chicken & Corn

with Cabbage & Cucumber Slaw

25 MIN
10 SmartPoints®
2 Servings
Wellness at Blue Apron
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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.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
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From the Test Kitchen

To contrast the bold, smoky spices on our seared chicken, we’re serving it with a side of sweet corn and topping them both with an irresistibly rich honey butter, which slowly melts onto the corn kernels and lightly charred exterior of our chicken. It’s all complete with our vibrant slaw, which gets exciting texture from pickled mustard seeds.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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Southern-Style Chicken & Corn with Cabbage & Cucumber Slaw
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tips & techniques
Prepare the ingredients:
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.

Pickle the mustard seeds & make the slaw:
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. 

Cook the chicken:
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.

Cook the corn:
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.

Make the honey butter & serve your dish:
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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Prepare the ingredients:
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. 

Pickle the mustard seeds & make the slaw:
Cook the chicken:
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.

Cook the corn:
Make the honey butter & serve your dish:
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! 

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