Dijon-Cider Vinaigrette Chicken with Feta Asparagus
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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
Pucker up to a sauce that brights 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.
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
Large 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
Prepare the Ingredients
Trim woody ends off asparagus.
Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
If using steaks, follow same instructions. If using salmon, follow same instructions, seasoning flesh side only.
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.
If using steaks, cook in a medium non-stick pan over medium heat, with 2 tsp. olive oil. Cook until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. If using salmon, add skin side up to hot pan and ear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
While chicken cooks, cook asparagus.
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 stir occasionally until tender, 4-5 minutes.
Remove from burner and stir in pesto and feta.
While asparagus cooks, make vinaigrette
Make Mustard Vinaigrette and Finish Dish
In a mixing bowl, combine vinegar, mustard, brown sugar, and a pinch of salt and pepper. Slowly drizzle in 2 Tbsp. olive oil and stir until combined.
Plate dish as pictured on front of card, topping chicken with mustard vinaigrette. Bon appétit!
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