Express
Honey Dijon Chicken
with feta asparagus
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Sarah Thomsen
Meet your new dinnertime shortcut! Home Chef’s 5-Ingredient Meals simplify prep and have super-easy recipe steps. Enjoy 5-star flavors when you cook with just 5 fresh, pre-portioned ingredients!
In Your Box (serves 2)
- 12 oz. Asparagus
- 10 oz. Boneless Skinless Chicken Cutlet
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1½ fl. oz. Honey Dijon Mustard Dressing
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⅗ oz. Butter
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½ oz. Crumbled Feta Cheese
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) QOjv2vOw
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Calories460
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Carbohydrates11g
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Net Carbs8g
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Fat31g
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Protein33g
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Sodium1110mg
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks or NY strip steak, 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
Trim woody ends off asparagus.
Pat chicken dry and season both sides with a pinch of salt and pepper. -
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, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate. Rest, 3 minutes.Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
3 Cook the Asparagus
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add asparagus, 1/4 tsp. salt, and a pinch of pepper to hot pan and roll occasionally until tender, 4-5 minutes.
If asparagus are thinner than a pencil, check for doneness sooner.Remove from burner and stir in half the butter (reserve remaining for sauce) until melted, then top with cheese.While asparagus cook, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to low heat. Add 1 Tbsp. water, dressing, and any juices from resting chicken to hot pan. Stir to combine and bring to a simmer.
Once simmering, remove from burner. Stir in remaining butter until melted and combined.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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