Crispy Dijon Chicken

with Parmesan cauliflower mash and green beans

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calorie-Conscious Icon
Carb-Conscious Icon
A note about serious food allergies

This one's for you Dijon lovers. Not just for fancy-ing up your hot dogs, we use this iconic condiment as the glue for panko breadcrumbs on a crispy chicken breast that's got some serious bite. Cool things off with a creamy Parmesan cauliflower mash and tender green beans.

In Your Box (serves 2)

  • 1½ oz. Dijon Mustard
  • 12 oz. Cauliflower Florets
  • 2 Garlic Cloves
  • 8 oz. Green Beans
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Grated Parmesan
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    4 fl. oz. Light Cream
  • Nutrition (per serving)

  • Calories
    521
  • Carbohydrates
    30g
  • Fat
    24g
  • Protein
    46g
  • Sodium
    1689mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut cauliflower florets into bite-sized pieces, if necessary. Halve garlic cloves. Trim ends off green beans. Pat chicken breasts dry.

  • Step 2 - Prepare the Cauliflower Mash
    2

    Prepare the Cauliflower Mash

    Bring a medium pot with cauliflower, garlic, enough water to cover, and 1 tsp. salt to a boil. Reduce to a simmer and cook until cauliflower is fork-tender, 10-12 minutes. Drain in a colander and return cauliflower and garlic to pot. Add Parmesan and mash until slightly chunky. Season to taste with salt and pepper. Cover and set aside. While cauliflower cooks, bread chicken.

  • Step 3 - Bread the Chicken
    3

    Bread the Chicken

    Place Dijon (reserve ⅓ for sauce) and panko in two separate mixing bowls. Season chicken breasts on both sides with pepper. Coat chicken completely in Dijon. Place coated chicken in panko and cover completely, pressing to adhere. Place breaded chicken on a plate.

  • Step 4 - Sear the Chicken
    4

    Sear the Chicken

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add crusted chicken and sear until golden brown, 3-4 minutes per side. Transfer chicken to one side of prepared baking sheet. Wipe pan clean and reserve.

  • Step 5 - Roast Green Beans and Make Sauce
    5

    Roast Green Beans and Make Sauce

    Toss green beans with a pinch of salt and pepper on empty half of baking sheet and spread into a single layer. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Rest chicken 3 minutes. While chicken rests, return pan used to sear chicken to medium-high heat and add cream. Bring to a simmer and cook until thickened, 2-3 minutes. Remove from burner and swirl in remaining Dijon. Plate dish as pictured on front of card. Bon appétit!