Meal Kit
Bacon Honey Mustard Chicken
with shallot and Parmesan zucchini
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
Honey mustard is a glorious combination, great on so many things, but especially delicious on our fine fowl friend, the chicken. But we didn't just leave it there with the sweet puckering sauce; we're adding bacon to the mix, bringing a bit of rich salty yum. Now that's a sauce you can write home about. (Email home? Text home? Tik-tok home?)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 1 Shallot
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0.9 oz. Butter
- ⅘ oz. Bacon Bits
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¼ cup Italian Panko Blend
- ½ fl. oz. Honey
- ½ oz. Dijon Mustard
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½ oz. Grated Parmesan Cheese
- 2 tsp. Chicken Broth Concentrate
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPGDQrqE
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Calories550
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Carbohydrates21g
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Net Carbs18g
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Fat32g
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Protein46g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using filets mignon, follow same instructions as chicken in Steps 1 and 2, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon filets, pat dry and season flesh side with a pinch of pepper. Follow same instructions as chicken in Step 2, cooking, skin side up first, until browned and salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steaks, follow same instructions as chicken in Steps 1 and 2, searing until steaks reach desired doneness, or 7-10 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2" slices.
Peel and mince shallot.Pat chicken dry and season both sides with a pinch of pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
3 Start the Zucchini
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add zucchini to hot pan and stir occasionally until lightly browned, 3-4 minutes. -
4 Finish the Zucchini
Add shallot, 2/3 the butter (reserve remaining for sauce), a pinch of salt, and panko to hot pan. Stir occasionally until shallot is tender and panko is lightly browned, 4-5 minutes.
Remove from burner. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add bacon to hot pan and stir occasionally until lightly crisped, 1-2 minutes.
Add honey, mustard, chicken base, and 1/4 cup water. Bring to a boil.Once boiling, remove from burner. Swirl in remaining butter.Plate dish as pictured on front of card, topping chicken with sauce and garnishing zucchini with cheese. Bon appétit!
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