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Contains Allergens are not itemized by this provider, check the package label before cooking.
Dietary✓ American
Details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen free and trace cross contact is possible. If you have a serious allergy, always confirm against the package label.
Preheat the oven to 450°F. Rinse and dry all produce. Trim the squash and halve lengthwise; scoop out seeds and cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 garlic cloves (4 for 4 servings). Halve, peel, and finely chop the shallot(s). In a bowl, whisk together the soy sauce, honey, vinegar, and 2 tablespoons water (4 tbsp for 4 servings); season.
2
Line a sheet pan with foil. Spread the squash; drizzle with olive oil, season, and toss. Roast 18-22 minutes until browned and fork-tender.
3
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the broccoli; season. Cook stirring occasionally 3-4 minutes until lightly browned. Add the garlic and 1/4 cup water (1/2 cup for 4 servings). Loosely tent with foil and cook undisturbed 2-3 minutes until the broccoli is tender and the water cooks off. Transfer to a bowl; taste and season. Cover with foil. Wipe out the pan.
4
Pat the chicken dry; season both sides with salt, pepper, and the spice blend. Heat a drizzle of olive oil in the same pan over medium-high. Cook 6-9 minutes per side until browned and cooked through. Transfer to a board and slice crosswise. USDA minimum: 165°F for chicken. Leave the fond.
5
Heat a drizzle of olive oil in the same pan over medium-high. Add the chopped shallot(s); season. Cook stirring frequently 1-2 minutes until softened. Add the sauce (it may spatter). Cook stirring constantly and scraping up the fond 2-3 minutes until slightly thickened. For thicker cook longer; for thinner add water 1 tablespoon at a time. Remove from heat and stir in the butter. Taste and season. Serve the sliced chicken with the broccoli and roasted squash. Top with the sauce.
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Not on the current menu Last seen on the menu on May 31, 2026. Meal services rotate recipes, so this may be offered again.
Blue Apron puts Balsamic Chicken & Roasted Squash with with Sautéed Broccoli on the menu as a Poultry dish that holds up on a weeknight without asking much of the cook.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 40 min
🍽️ Serves: 1 serving
💪 High-Protein
✓ Perfect for
High-protein goals
Weight management
⚠ Not ideal for
Vegans
How to make it
Preheat the oven to 450°F. Rinse and dry all produce. Trim the squash and halve lengthwise; scoop out seeds and cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 garlic cloves (4 for 4 servings). Halve, peel, and finely chop the shallot(s). In a bowl, whisk together the soy sauce, honey, vinegar, and 2 tablespoons water (4 tbsp for 4 servings); season.
Line a sheet pan with foil. Spread the squash; drizzle with olive oil, season, and toss. Roast 18-22 minutes until browned and fork-tender.
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the broccoli; season. Cook stirring occasionally 3-4 minutes until lightly browned. Add the garlic and 1/4 cup water (1/2 cup for 4 servings). Loosely tent with foil and cook undisturbed 2-3 minutes until the broccoli is tender and the water cooks off. Transfer to a bowl; taste and season. Cover with foil. Wipe out the pan.
Pat the chicken dry; season both sides with salt, pepper, and the spice blend. Heat a drizzle of olive oil in the same pan over medium-high. Cook 6-9 minutes per side until browned and cooked through. Transfer to a board and slice crosswise. USDA minimum: 165°F for chicken. Leave the fond.
Heat a drizzle of olive oil in the same pan over medium-high. Add the chopped shallot(s); season. Cook stirring frequently 1-2 minutes until softened. Add the sauce (it may spatter). Cook stirring constantly and scraping up the fond 2-3 minutes until slightly thickened. For thicker cook longer; for thinner add water 1 tablespoon at a time. Remove from heat and stir in the butter. Taste and season. Serve the sliced chicken with the broccoli and roasted squash. Top with the sauce.
Balsamic Chicken & Roasted Squash is a Blue Apron meal
Which meal service offers Balsamic Chicken & Roasted Squash?
Balsamic Chicken & Roasted Squash is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Balsamic Chicken & Roasted Squash american?
Balsamic Chicken & Roasted Squash is tagged as American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Balsamic Chicken & Roasted Squash take to prepare?
Balsamic Chicken & Roasted Squash is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
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