Sweet & Savory Glazed Chicken with Sesame Freekeh & Miso-Honey Vegetables

Sweet & Savory Glazed Chicken

with Sesame Freekeh & Miso-Honey Vegetables

30 MIN
12 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
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.

From the Test Kitchen

Sweet balsamic vinegar adds rich depth of flavor to the savory glaze for our seared chicken, which is perfectly matched by the deep, nutty flavor of sesame oil stirred into a side of hearty freekeh. It’s all complete with an additional side of sautéed green beans and crisp radishes tossed with a delightful combo of miso paste and honey.

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

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook the freekeh:
1 Cook the freekeh:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Prepare the ingredients:
2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the radishes lengthwise, then thinly slice crosswise; place in a large bowl. To make the dressing, in a bowl, whisk together the miso paste, honey (kneading the packet before opening), half the sesame oil, and 2 teaspoons of warm water. To make the glaze, in a separate bowl, combine the vinegar and soy glaze

Cook the green beans:
3 Cook the green beans:

While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the green beans in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the green beans are softened and the water has cooked off. Transfer to the bowl of sliced radishes. Wipe out the pan.

Cook & glaze the chicken:
4 Cook & glaze the chicken:

Pat the chicken dry with paper towels. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. 

Finish & serve your dish:
5 Finish & serve your dish:

While the chicken cooks, add the dressing to the bowl of cooked green beans and sliced radishes. Season with salt and pepper; stir to coat. To the pot of cooked freekeh, add the sliced white bottoms of the scallions and remaining sesame oil. Season with salt and pepper; stir to combine. Serve the glazed chicken with the finished freekeh and dressed vegetables. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook the freekeh:
1 Cook the freekeh:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the radishes lengthwise, then thinly slice crosswise; place in a large bowl. To make the dressing, in a bowl, whisk together the miso paste, honey (kneading the packet before opening), half the sesame oil, and 2 teaspoons of warm water. To make the glaze, in a separate bowl, combine the vinegar and soy glaze

Prepare the ingredients:
Cook the green beans:
3 Cook the green beans:

While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the green beans in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the green beans are softened and the water has cooked off. Transfer to the bowl of sliced radishes. Wipe out the pan.

4 Cook & glaze the chicken:

Pat the chicken dry with paper towels. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. 

Cook & glaze the chicken:
Finish & serve your dish:
5 Finish & serve your dish:

While the chicken cooks, add the dressing to the bowl of cooked green beans and sliced radishes. Season with salt and pepper; stir to coat. To the pot of cooked freekeh, add the sliced white bottoms of the scallions and remaining sesame oil. Season with salt and pepper; stir to combine. Serve the glazed chicken with the finished freekeh and dressed vegetables. Garnish with the sliced green tops of the scallions. Enjoy!

Browse Steps
1 of 5