Meal Kit
Chicken Moutarde
with roasted green beans
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
You love mustard: it goes on your burgers, your hot dogs, your pretzels. You eschew any mayonnaise-based potato salad, and your chicken nuggets are forever dipped in either honey-mustard or hot mustard. You're the mustard queen (or king). But hold on to your crown, because you haven't really had mustard until you've had this rich, creamy mustard sauce on top of mustard-coated chicken. Only after you partake in this can you truly be Dijon or grainy royalty. (It's also a great dinner if you just like mustard!)
In Your Box (serves 2)
- 12 oz. Trimmed Green Beans
- 12 oz. Boneless Skinless Chicken Breasts
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- 1 Tbsp. Grained Dijon Mustard
- ¼ oz. Parsley
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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) BqBdyJ3m
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Calories430
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Carbohydrates15g
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Net Carbs10g
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Fat23g
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Protein40g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium 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 filets mignon, follow same instructions as chicken in Steps 1 and 3, searing until browned on one side, 2-3 minutes, then transferring to baking sheet, seared side up, and roasting until steaks reach minimum internal temperature, 12-14 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Prepare the Ingredients
Mince parsley, both stems and leaves.
Mince garlic.Pat chicken breasts dry, and season both sides with a pinch of pepper. -
Start the Green Beans
Place green beans on prepared baking sheet and toss with garlic, 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
Spread into a single layer and roast in hot oven, 6 minutes.Carefully, remove from oven. Green beans will finish cooking in a later step.While green beans roast, continue recipe. -
Start the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan and sear until lightly browned, 2-3 minutes per side.Remove from burner. Carefully, push green beans to one side of baking sheet and place chicken on empty half. Sheet will be hot! Use a utensil. Reserve pan; no need to wipe clean. Top chicken evenly with half the mustard and half the parsley (reserve remaining of both for sauce). -
Finish the Chicken and Green Beans
Place baking sheet in hot oven and roast until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Toss roasted green beans with red pepper flakes (to taste). Rest chicken, 3 minutes.While chicken rests, continue recipe. -
Make Sauce and Finish Dish
Return pan used to sear chicken to medium heat.
Add cream base and remaining mustard to hot pan and stir to combine. Bring to a rolling boil. Rolling means more than a few bubbles; a rolling boil means liquid is boiling vigorously.Once boiling, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner. Stir in remaining parsley (reserve a pinch for garnish).Plate dish as pictured on front of card, topping chicken with sauce. Garnish with reserved parsley. Bon appétit!
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