Meal Kit
Crispy Dijon Chicken
with Parmesan cauliflower mash
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
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.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cauliflower Florets
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- 2 Green Onions
- ¾ oz. Dijon Mustard
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- 2 Garlic Cloves
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) 9OzGa935
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Calories460
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Carbohydrates21g
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Net Carbs16g
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Fat22g
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Protein45g
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Sodium1230mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 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 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.
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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.
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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, 11/2 cups water, and 1/4 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 2/3 the Dijon (reserve 1/3 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.
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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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