Sweet & Spicy Chicken with Sesame-Roasted Potatoes & Kale

Sweet & Spicy Chicken

with Sesame-Roasted Potatoes & Kale

35 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.
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.
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
  • Keep it 2 Servings
    I don't want to make any changes to my meal
  • Make it 4 Servings
    Add 2 additional servings to my meal View recipe
  • Keep it 2 Servings

    From the Test Kitchen

    Umami (or savory) flavors abound in this wholesome dish, thanks to a coating of fragrant sesame oil on our roasted potatoes and the rich black bean-chile and butter pan sauce spooned over simply seared chicken.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Sweet & Spicy Chicken with Sesame-Roasted Potatoes & Kale
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ¾ lb Potatoes
    • 2 Scallions
    • 6 oz Kale
    • 1 Tbsp Rice Vinegar
    • 1 tsp Black & White Sesame Seeds
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • 2 Tbsps Crème Fraîche
    • 3 Tbsps Asian-Style Sautéed Aromatics
    • 1 Tbsp Sesame Oil
    time-saving
    tips & techniques
    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 fresh produce. Large dice the potatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops.

    Roast the potatoes
    2 Roast the potatoes

    Place the diced potatoes on a sheet pan; add the sesame oil and with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the kale
    3 Cook the kale

    Meanwhile, in a medium pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the chopped kale and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), black bean-chile sauce, and 1/4 cup of water. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 3 minutes, or until slightly thickened. Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked kale and roasted potatoes. Top the chicken with the pan sauce. Garnish with the sliced green tops of the scallions and sesame seeds. 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 fresh produce. Large dice the potatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops.

    2 Roast the potatoes

    Place the diced potatoes on a sheet pan; add the sesame oil and with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Cook the kale
    3 Cook the kale

    Meanwhile, in a medium pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the chopped kale and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    4 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the chicken
    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), black bean-chile sauce, and 1/4 cup of water. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 3 minutes, or until slightly thickened. Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked kale and roasted potatoes. Top the chicken with the pan sauce. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

    Browse Steps
    1 of 5