15 Minute Meal Kit

Chicken with Mustard Cream and Cauliflower Piccata

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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

There's nothing finer after a long day of work and life than a succulent piece of meat and a nicely prepared sauce. Here, tender chicken is enrobed with the tangy Dijon and creamy cheese (literally!) making for lip-smacking flavors with every bite. And if that's not enough to sooth away the troubles, this piccata with cauliflower and our favorite salty little buddies, capers, will turn off the Slack and email for the night. Relax, and chow down.

In Your Box (serves 2)

  • ½ oz. Capers
  • Info
    1 oz. Light Cream Cheese
  • 0.14 oz. Lemon Juice
  • 8 oz. Cauliflower Florets
  • 2 Zucchini
  • ½ tsp. Garlic Salt
  • 13 oz. Boneless Skinless Chicken Breasts
  • ¼ oz. 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 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 salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 1, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Cook the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

    While chicken cooks, prepare vegetables.

  2. 2

    Cook the Vegetables

    Cut cauliflower into large bite-sized pieces.

    Coarsely chop capers.

    Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add cauliflower, garlic salt, and a pinch of salt and pepper to hot pan. Stir occasionally until browned, 3-5 minutes.

    Add zucchini and cook until tender, 3-4 minutes.

    Stir in lemon juice and capers. Remove from burner.

  3. 3

    Make the Sauce

    Return pan used to cook chicken to medium heat.

    Add 1/4 cup water, cream cheese, and Djion to hot pan. Bring to a simmer, stirring.

    Once simmering, remove from burner.

  4. 4

    Finish the Dish

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

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