Meal Kit

Chicken and Dijon Cream

with zucchini and sun-dried tomato gratin

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Ain't nothing wrong with bringing more Dijon into your life. Here, you get to sauce a chicken breast with a luxurious mix of robust Dijon and rich cream. But mustard isn't the only star of this dish: You'll never eat zucchini the same way after savoring it in this gratin, made with nutty Parmesan and jammy sun-dried tomatoes, and topped with crispy fried onions.

In Your Box (serves 2)

  • 3 Zucchini
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 oz. Julienned Sun-Dried Tomatoes
  • Info
    1 oz. Grated Parmesan
  • Info
    ½ oz. Crispy Fried Onions
  • ½ oz. Dijon Mustard
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
    540
  • Carbohydrates
    16g
  • Fat
    33g
  • Protein
    45g
  • Sodium
    1470mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Small Oven-Safe Casserole Dishes
  • 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

  • If using pork chops, follow same instructions as chicken in Step 4, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Rest 3 minutes.

  • If using sirloin steaks, follow same instructions as chicken in Step 4, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.

  • If using ahi tuna, follow same instructions as chicken in Step 4, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  1. 1

    Prepare the Ingredients

    Trim zucchini ends and slice on an angle into 1/2" rounds.

    Cut sun-dried tomatoes into 1/4" pieces.

    Coarsely crush crispy onions.

  2. 2

    Cook the Zucchini

    Place a large non-stick pan over high heat and add 2 tsp. olive oil.

    Add zucchini to hot pan. Stir often until browned but still crisp, 2-3 minutes.

    Remove from burner and stir in sun-dried tomatoes and a pinch of salt and pepper.

  3. 3

    Make the Gratin

    Place prepared casserole dishes on prepared baking sheet to catch any drips. Transfer zucchini mixture to casserole dishes. Wipe pan clean and reserve. Pour 1 Tbsp. cream base (reserve remaining for sauce) over each dish and top evenly with cheese.

    Bake in hot oven until golden brown, 8-12 minutes.

    Carefully remove from oven. Rest baked gratin, 5 minutes, then top with crispy onions.

    While gratin bakes, cook chicken.

  4. 4

    Cook the Chicken

    Return pan used to cook zucchini to medium-high heat and add 2 tsp. olive oil.

    Pat chicken dry.

    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. Transfer chicken to a plate and rest, 3 minutes.

    Reserve pan; no need to wipe clean.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium-high heat.

    Add 2 Tbsp. water, reserved cream base, and any accumulated juices from resting chicken. Bring to a boil.

    Once boiling, remove from burner. Stir in mustard and a pinch of salt. Sauce will thicken as it cools.

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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