Balsamic Chicken & Roasted Vegetables
Blue ApronPoultry
✓ Available this week · Jul 20 to Jul 26, 2026
☆☆☆☆☆ Be the first to review →⏱ ~80 min · 🍽 2 servings · 📊 Medium
Nutrition Facts
2 serving(s)
Calories540
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
6/ 10
MealFan's take
Decent, with trade-offs
Poultry that 33% lighter than the average poultry meal.
Lightness4/5
Ease2/5
👍 Best for
✓ Poultry loversThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
540
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary ✓ American
Allergen & dietary 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.
Ingredients
2 each Boneless, Skinless Chicken Breasts
12 oz Carrots
1 each Delicata Squash
3 oz Radishes
3 tbsp Soy Glaze
2 tbsp Balsamic Vinegar
1 oz Salted Butter
¼ tsp Crushed Red Pepper Flakes
2 tsp Honey
How to make it
1
Take the butter out to soften. Preheat the oven to 450°F. Rinse and dry all produce. Peel the carrots; halve lengthwise and cut crosswise into 2-inch pieces. Quarter the radishes lengthwise. Trim the squash and halve lengthwise; scoop out seeds and cut crosswise into 1/2-inch pieces. In a bowl, combine the soy glaze, vinegar, and 1/4 cup water (1/2 cup for 4 servings).
2
Spread the carrots, radishes, and squash on a sheet pan (or 2 for 4 servings). Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast 18-22 minutes until browned and fork-tender.
3
Pat the chicken dry; season both sides with salt and pepper. Heat a drizzle of olive oil in a nonstick 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.
4
In a large bowl, combine the honey, softened butter, and as much red pepper flake as you like; mash with a fork until combined. Add the roasted vegetables; season and toss to coat. Taste and season.
5
Add the sauce to the pan of fond (it may spatter). Cook over medium-high, stirring frequently and scraping up the fond, 2-3 minutes until thickened. For thicker, cook longer; for thinner, add water 1 tablespoon at a time. Taste and season. Serve the sliced chicken with the finished vegetables. Top the chicken with the sauce.
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Blue Apron
Balsamic Chicken & Roasted Vegetables
Balsamic Chicken & Roasted Vegetables (with Spicy Honey Butter) is a Poultry meal from Blue Apron. The recipe format follows Blue Apron's standard approach of pre-measured ingredients and step-by-step instructions.
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.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Take the butter out to soften. Preheat the oven to 450°F. Rinse and dry all produce. Peel the carrots; halve lengthwise and cut crosswise into 2-inch pieces. Quarter the radishes lengthwise. Trim the squash and halve lengthwise; scoop out seeds and cut crosswise into 1/2-inch pieces. In a bowl, combine the soy glaze, vinegar, and 1/4 cup water (1/2 cup for 4 servings).
- Spread the carrots, radishes, and squash on a sheet pan (or 2 for 4 servings). Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast 18-22 minutes until browned and fork-tender.
- Pat the chicken dry; season both sides with salt and pepper. Heat a drizzle of olive oil in a nonstick 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.
- In a large bowl, combine the honey, softened butter, and as much red pepper flake as you like; mash with a fork until combined. Add the roasted vegetables; season and toss to coat. Taste and season.
- Add the sauce to the pan of fond (it may spatter). Cook over medium-high, stirring frequently and scraping up the fond, 2-3 minutes until thickened. For thicker, cook longer; for thinner, add water 1 tablespoon at a time. Taste and season. Serve the sliced chicken with the finished vegetables. Top the chicken with the sauce.
Balsamic Chicken & Roasted Vegetables is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Balsamic Chicken & Roasted Vegetables?
Balsamic Chicken & Roasted Vegetables 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 Vegetables american?
Balsamic Chicken & Roasted Vegetables 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 Vegetables take to prepare?
Balsamic Chicken & Roasted Vegetables is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Balsamic Chicken & Roasted Vegetables?
Balsamic Chicken & Roasted Vegetables has 540 calories per serving from Blue Apron.
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