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

Southern-Style Chicken & Creamy Relish

with Roasted Brussels Sprouts & Rice

25 MIN
+$2.95/serving 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.
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.
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.
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

Available Options

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

    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

    Get Plans

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please 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.

    fresh
    ingredients
    Southern-Style Chicken & Creamy Relish with Roasted Brussels Sprouts & Rice
    Title
    • 8 oz Plant-Based Beyond Chicken® Breaded Tenders
    • ½ cup Long Grain White Rice
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 1 clove Garlic
    • 1 Tbsp Hot Sauce
    • 2 Tbsps Sweet Pickle Relish
    • ¼ cup Mayonnaise
    • ¼ cup Cornstarch
    • 1½ Tbsps Golden Raisins
    • ½ lb Brussels Sprouts
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 the brussels sprouts
    2 Roast 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 on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven.

    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.

    Roast the tenders
    4 Roast the tenders

    Add the tenders in an even layer to the other side of the sheet pan of partially roasted brussels sprouts (you'll omit the cornstarch for Beyond Chicken®). Sprinkle with half the spice blend (you will have extra). Return to the oven and roast 7 to 9 minutes, or until the brussels sprouts are lightly browned and tender when pierced with a fork and the tenders are cooked through.* Remove from the oven. Transfer the roasted brussels sprouts to the bowl of garlic oil; toss to coat.

    Dress the tenders & serve your dish
    5 Dress the tenders & serve your dish

    Carefully transfer the baked tenders to the bowl of creamy relish; stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed tenders with the finished rice and finished brussels sprouts. Enjoy!

    Tips from Home Chefs

    Get Plans

    Southern-Style Chicken & Creamy Relish

    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 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 on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven.

    Roast 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 Roast the tenders

    Add the tenders in an even layer to the other side of the sheet pan of partially roasted brussels sprouts (you'll omit the cornstarch for Beyond Chicken®). Sprinkle with half the spice blend (you will have extra). Return to the oven and roast 7 to 9 minutes, or until the brussels sprouts are lightly browned and tender when pierced with a fork and the tenders are cooked through.* Remove from the oven. Transfer the roasted brussels sprouts to the bowl of garlic oil; toss to coat.

    Roast the tenders
    Dress the tenders & serve your dish
    5 Dress the tenders & serve your dish

    Carefully transfer the baked tenders to the bowl of creamy relish; stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed tenders with the finished rice and finished brussels sprouts. Enjoy!

    Browse Steps
    1 of 5