We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sweet & Spicy Chicken Grain Bowl
with Maple, Togarashi, & Hoisin
35 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned 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. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
-
2 Servings
- Est. 640 Cals/serving
-
View All
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.
This Asian-inspired grain bowl features one of our favorite varieties of autumn squash: creamy delicata, which we’re roasting on the same sheet pan as our togarashi-seasoned chicken thighs. We’re serving the flavorful duo over a bed of hearty freekeh tossed with tender bites of kale, then drizzled with savory hoisin lightly sweetened with maple syrup.
fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
- ½ cup Cracked Freekeh
- 1 Delicata Squash
- 1 bunch Kale
- 2 Tbsps Maple Syrup
- 2 Tbsps Rice Vinegar
- 1 Tbsp Sesame Oil
- 2 Tbsps Hoisin Sauce
- 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the freekeh:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 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.
2
Prepare the squash:
While the freekeh cooks, line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Thinly slice the squash crosswise. Place the sliced squash on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan.
3
Roast the chicken & squash:
While the freekeh continues to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. Transfer to the other side of the sheet pan of prepared squash. Roast 20 to 22 minutes, or until the squash is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Transfer the roasted chicken to a cutting board.
4
Prepare & marinate the kale:
While the chicken and squash roast, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, combine the sesame oil, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. Add the sliced kale and toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
5
Make the maple-hoisin sauce:
While the kale marinates, in a bowl, combine the hoisin sauce, maple syrup, and remaining vinegar.
6
Finish the freekeh & serve your dish:
Add the marinated kale to the pot of cooked freekeh. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished freekeh topped with the roasted squash and sliced chicken. Drizzle with the maple-hoisin sauce and garnish with a pinch of the remaining spice blend (you will have extra). Enjoy!
1
Cook the freekeh:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 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.
2
Prepare the squash:
While the freekeh cooks, line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Thinly slice the squash crosswise. Place the sliced squash on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan.
3
Roast the chicken & squash:
While the freekeh continues to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. Transfer to the other side of the sheet pan of prepared squash. Roast 20 to 22 minutes, or until the squash is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Transfer the roasted chicken to a cutting board.
4
Prepare & marinate the kale:
While the chicken and squash roast, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, combine the sesame oil, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. Add the sliced kale and toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
5
Make the maple-hoisin sauce:
While the kale marinates, in a bowl, combine the hoisin sauce, maple syrup, and remaining vinegar.
6
Finish the freekeh & serve your dish:
Add the marinated kale to the pot of cooked freekeh. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished freekeh topped with the roasted squash and sliced chicken. Drizzle with the maple-hoisin sauce and garnish with a pinch of the remaining spice blend (you will have extra). Enjoy!
Tips from Home Chefs
About Blue Apron
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.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered