One Pan
Crispy Garlic Chicken
with Dijon green bean salad
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk, Eggs, Wheat, Sesame, Soy
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- GLP-1-Friendly
Chef
David Welch
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 1 Lemon
- 3 oz. Shredded Red Cabbage
- 1½ fl. oz. Honey Dijon Mustard Dressing
- 1 oz. Baby Arugula
- ¾ oz. Plain Breadcrumbs
- ½ oz. Roasted Sliced Almonds
- ½ oz. Dried Cranberries
- ½ tsp. Garlic Salt
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)
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Calories550
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Carbohydrates35g
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Net Carbs28g
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Fat28g
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Protein42g
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Sodium1470mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Medium Non-Stick Pan
- 1 Microwave
- 1 Plate
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 antibiotic free chicken, follow same instructions.
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1 Prepare and Chill the Green Beans
Trim green beans, if necessary, and cut into 1" pieces.
In a microwave-safe bowl, combine green beans, 2 tsp. olive oil, and a pinch of salt and pepper.Microwave uncovered until green beans are bright green and fork-tender, 4-6 minutes.Carefully remove from microwave. Drain any excess liquid and transfer to refrigerator. Let chill, 10 minutes.While green beans microwave and chill, continue recipe. -
2 Prepare the Chicken
Evenly spread breadcrumbs on a plate.
Pat chicken dry. Season both sides with half the garlic salt (remaining is yours to use as you please!) and a pinch of pepper.Evenly spread 1 tsp. dressing (reserve remaining for salad) on one side of chicken.Place chicken, dressing-side down, onto plate with breadcrumbs, pressing gently to adhere. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken, breadcrumb-side down, to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
4 Prepare Lemon, Assemble Green Bean Salad, and Finish Dish
Zest and halve lemon. Cut halves into wedges.
After 10 minutes, carefully remove green beans from refrigerator. Stir in remaining dressing, 1 tsp. lemon zest, cabbage, arugula, cranberries, almonds, and a pinch of salt and pepper until combined.Plate dish as pictured on front of card, squeezing lemon wedges over dish to taste. Bon appétit!
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