Friday night had us enjoying another Blue Apron meal. This time we had Persian Chicken with crispy rice, summer squash, and a lemon yogurt sauce. After the ok summer squash the other day, I was hoping this recipe would redeem it for me and I was in luck. Mike prepped the produce while I preheated the oven and got the rice cooking. I coated the chicken in a Persian spice blend along with salt and pepper. I heated up some olive oil in a pan and cooked the chicken for about 7 minutes on medium high heat. I put the cooked chicken on a plate, reserving the leftover bits in the pan. To the pan, I added the butter, onion, and salt and pepper, cooking 7 minutes. Next, I added the summer squash, cooking it about 5 minutes, until it was tender. I added in the almonds, chicken, and half the parsley, cooking it about 1 minute and seasoning with salt and pepper. While the veggies were cooking, I put half the rice on a baking sheet and drizzled it with oil, seasoning with salt and pepper, and cooking it 9 minutes. When the rice was cooked, I added the crisped rice back to the rest of the rice along with the currants and lemon juice. I did encounter a little problem here as I had lined the pan with foil and the cooked rice stuck to the foil, so I ended up with less rice to work with. My final step was to make the yogurt sauce by mixing Greek yogurt, lemon zest, lemon juice, water, salt, and pepper. I plated by separating the rice on two plates, adding some of the chicken and veggies, and garnishing with lemon yogurt and parsley. This was a tasty meal. The chicken had great flavor, everything was cooked just right, and the lemon yogurt sauce topped it off nicely. I wasn't sure if I would like this one, but it pleasantly surprised me. I've really enjoyed getting to try new foods and styles of cooking using Blue Apron.

The New Austonian