a recipe with blue apron!
a few months ago, i blogged about how we enjoy using blue apron meals in our home on occasion and have been using the service for over a year now. today, we’ve partnered with blue apron to share a fun chicken with braised veggies and barley recipe with you! you can see more recipes and dinner ideas with the blue apron cookbook.
if you’re unfamiliar with blue apron, they deliver all the fresh ingredients you need, in the exact proportions and in a refrigerated box, to your doorstep each week! with our plan, we receive three meals per week, for two people (it’s always more than enough for the kiddos too) for $9.99 per person per meal. what i like is that we can skip weeks or cancel at anytime too, so our plan has remained flexible with our lifestyle. what i especially love about blue apron is that it’s given us the chance to branch out and make new recipes we’d never make otherwise, and since all the ingredients already come proportioned in the right amounts, we don’t ever feel like we’re wasting anything. that’s the biggest thing for me, because i don’t know how many times over the years i’ve bought a big jar of some fancy expensive spice that only required one teaspoon… and the rest of that jar is still sitting in my kitchen cabinet all by its lonesome.
a few weeks ago, we made parmesan basil chicken patties with braised roman beans and barley. you can see the recipe from the blue apron cookbook here, but some photos and the full recipe below!
for this recipe, we were sent: 2 cloves of garlic, 1 bunch of basil, 1 tomato, 1/2 bunch spring onions, 1/2 pound romano beans, 3/4 cup barley, 10 ounces of ground chicken, 1/4 cup breadcrumbs and 1/4 cup grated parmesan cheese.
following our recipe card, we washed, dried, chopped and diced the produce. we then added the barley to a pot of boiling water where it cooked for about 16- 18 minutes. once the barley was tender, we drained and returned to the pot, seasoning with a bit of olive oil and salt and pepper to taste.
as the barley cooked, we heated a tablespoon or two of olive oil and sautéed the garlic and white bottoms of the onions with salt and pepper over medium heat. after about 3 minutes, we increased the temperature to high and added the romano beans, tomato and a 1/2 cup water. once everything was boiling, we covered and allowed it to simmer over low heat for about 22 minutes. once the beans were tender, we added a touch of olive oil, half the green tops of the onions and half of the chopped basil.
while the veggies braised, we combined the chicken, breadcrumbs, the remaining basil and a pinch of the parmesan in a bowl with salt and pepper. using our hands, we made the mixture into four 1/2 inch-thick patties which we then put over medium heat and cooked about 6 minutes per side (we loosely covered the pan with aluminum foil, as the recipe requests.)
once the patties finished cooking, we plated them over the barley and braised vegetables. we sprinkled the remaining green tops of onions and parmesan cheese on top. it was delicious! i need more barley in my life. i always forget about that one…
and there you have it! a fun and simple blue apron meal!
also, blue apron is offering the first 100 readers who sign up HERE two free meals on their first blue apron order! you can check out this map of delivery zones to be sure they deliver to your area (they ship nationwide now, to over 80% of the country.)
this post is in partnership with blue apron meals. hope you enjoy the recipe!
