Southern-Style Chicken & Creamy Relish with Roasted Brussels Sprouts & Rice

Southern-Style Chicken & Creamy Relish

with Roasted Brussels Sprouts & Rice

25 MIN
2 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
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
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Beyond Chicken® Tenders
    includes 8 oz Plant-Based Beyond Chicken® Breaded Tenders View recipe
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    In this dish, chicken is dusted with a coating of Southern spices and cornstarch just before hitting a hot pan to create a delicate, flavorful crust—perfect for soaking up an irresistibly tangy-sweet combo of creamy mayo, pickle relish, and a splash of hot sauce.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Southern-Style Chicken & Creamy Relish with Roasted Brussels Sprouts & Rice
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Long Grain White Rice
    • 1 clove Garlic
    • 1 Tbsp Hot Sauce
    • 2 Tbsps Sweet Pickle Relish
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • ¼ cup Mayonnaise
    • ¼ cup Cornstarch
    • 1½ Tbsps Golden Raisins
    • ½ lb Brussels Sprouts
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the brussels sprouts; cut off and discard the stem ends. Halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a medium bowl; add 1 tablespoon of olive oil and season with salt and pepper. In a separate, large bowl, combine the hot sauce, pickle relish, and mayonnaise.

    Roast & finish the brussels sprouts
    2 Roast & finish the brussels sprouts

    Transfer the halved brussels sprouts to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of garlic oil; toss to coat.

    Cook & finish the rice
    3 Cook & finish the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the raisins. Cover to keep warm.

    Coat & cook the chicken
    4 Coat & cook the chicken

    Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and half the spice blend (you will have extra); toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

    Dress the chicken & serve your dish
    5 Dress the chicken & serve your dish

    Discarding any oil from the pan, carefully transfer the cooked chicken to the bowl of creamy relish; stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed chicken with the finished rice and finished brussels sprouts. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the brussels sprouts; cut off and discard the stem ends. Halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a medium bowl; add 1 tablespoon of olive oil and season with salt and pepper. In a separate, large bowl, combine the hot sauce, pickle relish, and mayonnaise.

    2 Roast & finish the brussels sprouts

    Transfer the halved brussels sprouts to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of garlic oil; toss to coat.

    Roast & finish the brussels sprouts
    Cook & finish the rice
    3 Cook & finish the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the raisins. Cover to keep warm.

    4 Coat & cook the chicken

    Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and half the spice blend (you will have extra); toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

    Coat & cook the chicken
    Dress the chicken & serve your dish
    5 Dress the chicken & serve your dish

    Discarding any oil from the pan, carefully transfer the cooked chicken to the bowl of creamy relish; stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed chicken with the finished rice and finished brussels sprouts. Enjoy!

    Browse Steps
    1 of 5