Tamarind-Honey Chicken Breasts with Carrots & Mashed Potatoes
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Tamarind-Honey Chicken Breasts

with Carrots & Mashed Potatoes

35 MIN
-$0.05/serving 2 Servings
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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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.
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    From the Test Kitchen

    To elevate simply seared chicken, we’re topping it with a tart-and-sweet glaze that combines miso paste, honey, and tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree.
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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    fresh
    ingredients
    Tamarind-Honey Chicken Breasts with Carrots & Mashed Potatoes
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ¾ lb Potatoes
    • 1 Tbsp Sweet White Miso Paste
    • ¾ lb Carrots
    • 2 Scallions
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 oz Salted Butter
    • 2 tsps Tamarind Paste
    • 4 tsps Honey
    time-saving
    tips & techniques
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve crosswise, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the miso paste, honey (kneading the packet before opening), tamarind paste, and 1/4 cup of water.

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and 1 tablespoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Roast the carrots
    3 Roast the carrots

    Meanwhile, line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and up to half the spice blend; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the pork
    4 Cook the pork

    Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened. Turn off the heat. Stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and roasted carrots. Top the pork with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve crosswise, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the miso paste, honey (kneading the packet before opening), tamarind paste, and 1/4 cup of water.

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and 1 tablespoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Cook & mash the potatoes
    Roast the carrots
    3 Roast the carrots

    Meanwhile, line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and up to half the spice blend; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    4 Cook the pork

    Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook the pork
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened. Turn off the heat. Stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and roasted carrots. Top the pork with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!

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