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
A note about serious food allergies
This one's for you Dijon lovers. Not just for fancying 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. Then cool things off with a creamy Parmesan cauliflower mash. This meal really cuts the 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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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 pork chops, follow same instructions as chicken in Steps 1, 3, 4, and 5, searing until golden brown, 2-3 minutes per side, then roasting until pork reaches minimum internal temperature, 6-8 minutes.
If using mahi-mahi, pat dry and, on a clean cutting board, cut into 2" pieces. Season with a pinch of pepper. Follow same instructions as chicken in Steps 3 and 5, roasting until mahi-mahi reaches minimum internal temperature, 12-14 minutes.
Prepare the Ingredients
Cut cauliflower florets into bite-sized pieces, if necessary.
Trim and thinly slice green onions.
Halve garlic cloves.
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Prepare the Cauliflower Mash
Bring a medium pot with cauliflower, garlic, 1½ cups water, and ¼ tsp. salt to a boil over high heat. Once boiling, reduce heat to medium-high and stir occasionally until water evaporates completely, 15-17 minutes.
Make sure no water is left in pot; remaining water will make mash runny.
Remove from burner. Add Parmesan and green onions (reserve a pinch for garnish) and mash until slightly chunky. Taste, and season with a pinch of salt and pepper if desired. Cover and set aside.
While cauliflower cooks, bread chicken.
Bread the Chicken
Spread ⅔ the Dijon (reserve ⅓ for sauce) on skin side of chicken breasts and top with panko, pressing gently to the mustard-covered side to adhere. Place breaded chicken on a plate.
Sear the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add crusted chicken to hot pan, mustard-panko side down, and sear until coating is golden brown, 2-3 minutes.
Transfer chicken to prepared baking sheet. Wipe pan clean and reserve.
Roast Chicken and Make Sauce
Roast chicken in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Rest roasted chicken 3 minutes.
While chicken rests, return pan used to sear chicken to medium-high heat and add cream. Bring to a simmer. Once simmering, cook until thickened, 2-3 minutes.
Remove from burner and stir in remaining Dijon.
Plate dish as pictured on front of card, spooning sauce over chicken and topping with remaining green onions. Bon appétit!
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