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Dijon-Cider Vinaigrette Chicken

with feta asparagus

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • KETO-FRIENDLY
  • GLUTEN-SMART

Pucker up to a sauce that brings the feisty: cider vinegar, mustard, and brown sugar in perfect proportions enrobe the chicken with something really special. Tip: For the best consistency to your sauce, very slowly pour in the olive oil while stirring the dressing constantly. This process, known as emulsification, ensures the oil will combine with the other liquids.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Asparagus
  • Info
    1 oz. Basil Pesto
  • ½ oz. Apple Cider Vinegar
  • ½ oz. Dijon Mustard
  • Info
    ½ oz. Crumbled Feta Cheese
  • 0.46 oz. Brown Sugar
Contains: Sulfites
Food intolerance information

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
    520
  • Carbohydrates
    14g
  • Net Carbs
    11g
  • Fat
    34g
  • Protein
    40g
  • Sodium
    1240mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

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

  • If using filets mignon or sirloin steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Prepare the Ingredients

    Trim woody ends off asparagus.

    Pat chicken dry and season both sides with a pinch of salt and pepper.

  2. 2

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add chicken to hot pan and 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.

  3. 3

    Cook the Asparagus

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add asparagus and a pinch of salt to hot pan and roll occasionally until tender, 4-5 minutes.

    Remove from burner and stir in pesto and cheese.

    If asparagus are thinner than a pencil, check for doneness sooner.

    While asparagus cook, continue recipe.

  4. 4

    Make Vinaigrette and Finish Dish

    In a mixing bowl, combine vinegar, mustard, brown sugar, and a pinch of salt and pepper.

    While whisking or stirring vigorously, very slowly drizzle in 2 Tbsp. olive oil until combined.

    Plate dish as pictured on front of card, topping chicken with vinaigrette. Bon appétit!

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