Meal Kit
Baked Honey Dijon Chicken
with white cheddar potatoes and bacon green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Ryan Pugh
Sometimes we bring a slight twist to your classics. Sometimes we try to impress you with takes on exotic cuisines. Sometimes we're just excited about a new ingredient, or a new technique. And sometimes we just want to bring you a yummy dinner, no frills, no fuss, just flavor. Baked chicken with honey Dijon, cheesy potato rounds, and fresh green beans with bacon… this meal is simply the best, no twists or newness needed.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 6 oz. Trimmed Green Beans
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1 oz. Shredded White Cheddar Cheese
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¼ cup Panko Breadcrumbs
- ½ fl. oz. Honey
- ½ oz. Crumbled Bacon
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⅓ oz. Butter
- ¼ oz. Dijon Mustard
- 1 tsp. Grained 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)
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Calories630
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Carbohydrates50g
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Net Carbs45g
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Fat27g
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Protein47g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Mixing Bowl
- 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 2, cooking until browned on one side, 3-4 minutes, then roasting until pork reaches minimum internal temperature 10-12 minutes. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using salmon fillets, pat dry and season flesh side with a pinch of pepper. Follow same instructions as chicken in Step 2, cooking, skin side up, until browned, 2-4 minutes, then roasting until salmon reaches minimum internal temperature, 6-8 minutes.
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If using sirloin steaks, follow same instructions as chicken in Step 2, cooking until browned on one side, 2-3 minutes, then roasting until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Roast the Potatoes
Slice potatoes into 1/4" rounds.
Place potatoes on one prepared baking sheet and toss with 2 tsp. olive oil, panko, 1/4 tsp. salt, and a pinch of pepper. Massage oil, panko, salt, and pepper into potatoes.Spread into a single layer and top with cheese. Roast in hot oven until golden brown and fork-tender, 16-20 minutes.While potatoes roast, continue recipe. -
2 Cook the Chicken
Pat chicken dry, and season with a pinch of pepper.
Place a large non-stick pan over medium heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned on one side, 2-3 minutes.Transfer chicken, seared side up, to second prepared baking sheet. Wipe pan clean and reserve.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken roasts, continue recipe. -
3 Cook the Green Beans
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add green beans and bacon and cook, 1 minute.
Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Remove from burner. Stir in butter. -
4 Make the Sauce
In a mixing bowl, combine both mustards (Dijon and grained Dijon), honey, and a pinch of salt. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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