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 recipe cards and 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

In Your Box (serves 2)

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

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
    397
  • Carbohydrates
    14g
  • Fat
    19g
  • Protein
    43g
  • Sodium
    1625mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 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
  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 ½" 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 ¼ 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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