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Dijon-Cider Vinaigrette Chicken with Feta Asparagus
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
Pucker up to a sauce that brights the feisty: cider vinegar, mustard, and brown sugar in perfect proportions, enrobe the chicken with something really special. Tip: For the best consistency to your sauce, very slowly pour in the olive oil while stirring the dressing constantly. This process, known as emulsification, ensures the oil will combine with the other liquids.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Asparagus
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2 oz. Basil Pesto
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1 oz. Feta Cheese Crumbles
- 1½ Tbsp. Grained Dijon Mustard
- ½ fl. oz. Apple Cider Vinegar
- ½ oz. Light Brown Sugar
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) gqRz6KqE
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Calories530
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Carbohydrates17g
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Net Carbs13g
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Fat36g
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Protein45g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Trim woody ends off asparagus.
Pat chicken dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.If using steaks, follow same instructions. If using salmon, follow same instructions, seasoning flesh side only. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 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.If using steaks, cook in a medium non-stick pan over medium heat, with 2 tsp. olive oil. Cook until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. If using salmon, add skin side up to hot pan and ear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.While chicken cooks, cook asparagus. -
3 Cook the Asparagus
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add asparagus and a pinch of salt to hot pan and stir occasionally until tender, 4-5 minutes.
Remove from burner and stir in pesto and feta.While asparagus cooks, make vinaigrette -
4 Make Mustard Vinaigrette and Finish Dish
In a mixing bowl, combine vinegar, mustard, brown sugar, and a pinch of salt and pepper. Slowly drizzle in 2 Tbsp. olive oil and stir until combined.
Plate dish as pictured on front of card, topping chicken with mustard vinaigrette. Bon appétit!
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