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 net carbsOver 30g protein
- Keto-Friendly
Chef
Nigel Palmer
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. Green Beans
- 12 oz. Boneless Skinless Chicken Breasts
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2 oz. Cream Cheese
- 1 Tbsp. Grained Dijon Mustard
- ¼ oz. Parsley
- ½ tsp. Garlic Salt
- 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)
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Calories450
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Carbohydrates15g
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Net Carbs10g
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Fat24g
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Protein41g
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Sodium1640mg
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 or NY strip steak, pat dry. Cook in pan 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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If using mahi-mahi, halve any larger pieces to match smaller pieces. Pat dry. Cook in pan until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Mince parsley, leaves and stems.
Trim green beans, if necessary.Pat chicken dry and season both sides with a pinch of pepper. -
2 Start the Green Beans
Place green beans on prepared baking sheet and toss with garlic salt, 1 Tbsp. olive oil, and 1/4 tsp. pepper. Spread into a single layer.
Roast in hot oven, 6 minutes.Carefully remove from oven.While green beans roast, continue recipe. -
3 Start the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken 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. Place chicken on now-empty side. 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). -
4 Finish the Chicken and Green Beans
Roast in hot oven until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Carefully remove from oven. Add red pepper flakes (to taste) to green beans. Rest chicken, 3 minutes.While chicken rests, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to sear chicken to medium heat. Add 1/4 cup water, cream cheese, 1/4 tsp. salt, and remaining mustard to hot pan and stir to combine. Bring to a simmer.
Once simmering, stir occasionally until smooth and 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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