I have talked about Blue Apron time and time again over here. Over the past year+ of working with them, they have helped me to fall in love with cooking. They make it easy and convenient and I learn something new every time I cook. (And as someone who is usually cooking for one, I love the pre-portioned ingredients). Today though, I wanted to talk about Blue Apron’s wellness menu, which has been instrumental with helping me to stay on track with my fitness and wellness goals, especially with my goal of eating more protein!!!! Today I am going to share a really delicious recipe.
I find their meals to be satisfying, nutritious (the wellness meals focus on vegetables, whole grains and lean proteins), easy to make, and most importantly DELICIOUS. For me, nutrition is about adding the good stuff and still enjoying my food… never depriving myself or dieting. I’m going to share a delicious recipe below but first… a few things to know about Blue Apron’s Wellness menu!
- The menu includes recipes that are WW approved, 600 calories or less, or vegetarian.
- They offer customization on select recipes, so you can swap out ingredients based on your dietary preferences.
- They’ve even added a Wellness heat & eat option for when you want a ready-to-eat option that’s nutritious but super convenient. (I love this option, ha ha).
Seared Chicken & Honey Chipotle Sauce Recipe
- Two boneless, skinless chicken breasts
- 1 lime
- 1 Tbsp honey
- 1/2 cup semi-pearled farro
- 2 cloves of garlic
- 1/4 cup sour cream
- 1 poblano pepper
- 4 oz grape tomatoes
- a smidge of chipotle chile paste (or more, if you like SPICE!)
Start by cooking the farro. Fill a medium pot 3/4 of the way with salted water. Cover and heat to boiling on high. Add the farro to the boiling water and cook uncovered for 18-20 minutes. Turn off heat and drain.
Wash and dry your produce.
Peel and chop the garlic.
Cut the tomatoes in half, season with salt & pepper, and set aside in a larger bowl.
Zest the lime using a microplane, until you have 1 teaspoon of zest. Quarter the lime into 4 wedges.
Cut off the stem of the pepper and cut it in half. Discard stem and all seeds. Thinly slice the pepper. When you are done, wash your hands (and the knife/cutting board etc) thoroughly!!!!
Make your sauces.
Combine the honey with the juice of two lime wedges, + as much chile paste as you are comfortable with. I don’t use much!
Combine the sour cream + lime zest, season with salt and pepper.
Cook the chicken.
Pat the chicken dry with paper towels; season with salt and pepper.
Heat 2 teaspoons of olive oil on medium-high heat.
Add the chicken and cook 6 minutes per side, until cooked through.
Leave any brown bits in the pan.
Cook the pepper.
Add 2 more teaspoons of olive oil to the same pan. Heat on medium-high. Add the pepper and cook 3-4 minutes. Add the chopped garlic. Cook 1-2 minutes more.
Make the farro salad.
Add the farro + cooked peppers to the seasoned tomatoes. Add the juice of the two remaining lime wedges to that, plus a teaspoon of olive oil.
Slice the cooked chicken and serve the farro salad with the chipotle sauce and lime sour cream. Enjoy!!!!
Thank you to Blue Apron for partnering on this post!