Express
Premium
Boursin Smothered Chicken
with honey Dijon cauliflower
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cauliflower Florets
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2 oz. Garlic and Herb Cheese Spread
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1½ fl. oz. Honey Dijon Mustard Dressing
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1 oz. Cream Cheese
- 6 Chive Sprigs
- 1 tsp. Garlic and Parsley Seasoning
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) 4P6keQqY
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Calories590
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Carbohydrates18g
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Net Carbs14g
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Fat39g
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Protein42g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
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 yellowtail, pat dry. Add yellowtail, skin-side up first, and cook until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches 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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1 Prepare the Ingredients
Break cauliflower into bite-sized pieces using hands.
Mince chives.Pat chicken dry and season both sides with 1/4 tsp. salt and garlic and parsley seasoning. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. 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. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
3 Cook the Cauliflower
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add cauliflower, 1/4 tsp. salt, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is mostly evaporated and cauliflower is tender, 3-5 minutes.Uncover and stir often until slightly browned, 2-4 minutes.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add cream cheese, cheese spread, 1/4 cup water, a pinch of salt and pepper, and half the chives (reserve remaining for garnish) to hot pan. Stir to combine and bring to a simmer.Once simmering, remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and topping cauliflower with dressing (to taste). Garnish dish with remaining chives. Bon appétit!
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