Meal Kit
Chicken Moutarde
with roasted green beans
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Nigel Palmer
You love mustard: it goes on your burgers, your hot dogs, your pretzels. You eschew any mayonnaise-based potato salad, and your chicken nuggets are forever dipped in either honey-mustard or hot mustard. You're the mustard queen (or king). But hold on to your crown, because you haven't really had mustard until you've had this rich, creamy mustard sauce on top of mustard-coated chicken. Only after you partake in this can you truly be Dijon or grainy royalty. (It's also a great dinner if you just like mustard!)
In Your Box (serves 2)
- 12 oz. Green Beans
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 1 Tbsp. Grained Dijon Mustard
- ¼ oz. Parsley
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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) n3vvLd3e
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Calories440
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Carbohydrates16g
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Net Carbs10g
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Fat23g
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Protein40g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium 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 ribeye, follow same instructions as chicken in Steps 1 and 3, searing 2-3 minutes per side, then transferring to baking sheet, adding toppings, and roasting until ribeye reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. Halve to serve.
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If using pork chops, follow same instructions as chicken in Steps 1 and 3, searing 2-3 minutes per side, then transferring to baking sheet, adding toppings, and roasting until pork reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Mince parsley, both stems and leaves.
Trim ends off green beans.Mince garlic.Pat chicken breasts dry, and season both sides with a pinch of pepper. -
2 Start the Green Beans
Place green beans on prepared baking sheet and toss with garlic, 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
Spread into a single layer and roast in hot oven, 6 minutes.Carefully, remove from oven. Green beans will finish cooking in a later step.While green beans roast, sear chicken. -
3 Cook Chicken and Finish Green Beans
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and sear until lightly browned, 2-3 minutes per side.
Carefully, push green beans to one side of baking sheet and place chicken on empty half. Reserve pan; no need to wipe clean. Top chicken evenly with half the mustard and half the parsley (reserve remaining of both for sauce).Roast until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Rest chicken, 3 minutes. Toss roasted green beans with red pepper flakes (to taste).While chicken rests, make sauce. -
4 Make the Sauce
Return pan used to sear chicken to medium heat. Add cream base and remaining mustard to hot pan and stir to combine. Bring to a rolling boil. Rolling means more than a few bubbles; a rolling boil means liquid is boiling vigorously.
Once boiling, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner. Stir in remaining parsley (reserve a pinch for garnish). -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Garnish with reserved parsley. Bon appétit!
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