Meal Kit
Chicken and Dijon Cream
with zucchini and sun-dried tomato gratin
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Ain't nothing wrong with bringing more Dijon into your life. Here, you get to sauce a chicken breast with a luxurious mix of robust Dijon and rich cream. But mustard isn't the only star of this dish: You'll never eat zucchini the same way after savoring it in this gratin, made with nutty Parmesan and jammy sun-dried tomatoes, and topped with crispy fried onions.
In Your Box (serves 2)
- 3 Zucchini
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 1 oz. Julienned Sun-Dried Tomatoes
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1 oz. Grated Parmesan
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½ oz. Crispy Fried Onions
- ½ oz. Dijon Mustard
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) 2PZbeBP9
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Calories480
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Carbohydrates15g
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Net Carbs12g
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Fat27g
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Protein45g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Small Oven-Safe Casserole Dishes
- 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 pork chops, follow same instructions as chicken in Step 4, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Rest 3 minutes.
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If using sirloin steaks, follow same instructions as chicken in Step 4, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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If using ahi tuna, follow same instructions as chicken in Step 4, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
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1 Prepare the Ingredients
Trim zucchini ends and slice on an angle into 1/2" rounds.
Cut sun-dried tomatoes into 1/4" pieces.Coarsely crush crispy onions. -
2 Cook the Zucchini
Place a large non-stick pan over high heat and add 2 tsp. olive oil.
Add zucchini to hot pan. Stir often until browned but still crisp, 2-3 minutes.Remove from burner and stir in sun-dried tomatoes and a pinch of salt and pepper. -
3 Make the Gratin
Place prepared casserole dishes on prepared baking sheet to catch any drips. Transfer zucchini mixture to casserole dishes. Wipe pan clean and reserve. Pour 1 Tbsp. cream base (reserve remaining for sauce) over each dish and top evenly with cheese.
Bake in hot oven until golden brown, 8-12 minutes.Carefully remove from oven. Rest baked gratin, 5 minutes, then top with crispy onions.While gratin bakes, cook chicken. -
4 Cook the Chicken
Return pan used to cook zucchini to medium-high heat and add 2 tsp. olive oil.
Pat chicken dry.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 rest, 3 minutes.Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat.
Add 2 Tbsp. water, reserved cream base, and any accumulated juices from resting chicken. Bring to a boil.Once boiling, remove from burner. Stir in mustard and a pinch of salt. Sauce will thicken as it cools.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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