Dijon-Cider Vinaigrette Chicken with Feta Asparagus

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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.

In Your Box (serves 2)

  • Info
    2 Tbsp. Basil Pesto
  • 12 oz. Asparagus
  • ½ oz. Light Brown Sugar
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Feta Cheese
  • 1½ Tbsp. Grainy Mustard
  • ½ fl. oz. Apple Cider Vinegar

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
    536
  • Carbohydrates
    17g
  • Fat
    36g
  • Protein
    46g
  • Sodium
    1786mg

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

  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Cook the Chicken
    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. 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.

  • Step 3 - Cook the Asparagus
    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 stir occasionally until tender, 4-5 minutes. Remove from burner and stir in pesto and feta. While asparagus cooks, make vinaigrette

  • Step 4 - Make Mustard Vinaigrette and Finish Dish
    4

    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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