Grill-Ready
Cherry Glazed Grilled Chicken with Creamy Dijon Green Beans
easy prep & grill bag included
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat
Chef
Rachel Post
In Your Box (serves 2)
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2 tsp. Chicken Demi-Glace Concentrate
- 0.7 oz. Sour Cherry Jam
- 13 oz. Boneless Skinless Chicken Breasts
- ½ tsp. Garlic Salt
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1 oz. Shredded White Cheddar Cheese
- 1 Tbsp. Grained Dijon Mustard
- 12 oz. Trimmed Green Beans
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1 oz. Crispy Fried Onions
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0.84 oz. Mayonnaise
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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Calories575
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Carbohydrates30g
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Fat30g
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Protein47g
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Sodium1654mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 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
Spray grill with cooking spray and heat grill to medium-high. Thoroughly rinse any fresh produce and pat dry. Place green beans, 1 Tbsp. water, 1 tsp. olive. oil, and half the garlic salt (reserve remaining for chicken) in provided grill bag. Roll open end of bag to seal and gently shake to mix. Pat chicken dry, and season both sides with remaining garlic salt and 1 tsp. olive oil.
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2 Grill The Meal
Place grill bag on hot grill and cook until green beans are tender, 18-20 minutes, flipping once halfway through. While grill bag cooks, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and let rest, 3 minutes.
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3 Finish the Dish
Carefully, open grill bag and add mustard. Carefully toss to coat. Add cheese. Let melt, 3 minutes. After cheese has melted, scoop out green beans. Plate dish as pictured on front of card, topping chicken with demi-glace and cherry jam, and green beans with crispy onions. Bon appétit!
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4 For a Rainy Day...
If cooking indoors, pat chicken dry and season both sides with half the garlic salt (reserve remaining for green beans). Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While chicken cooks, place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add green beans and remaining garlic salt to hot pan and stir occasionally until tender, 8-10 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner and top with cheese. Follow same plating instructions.
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