Dijon-Cider Vinaigrette Chicken with Feta Asparagus
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
Turn off that oven! The new Fresh and Easy express meals offer the same delicious, divine, and delectable flavors you've grown accustomed to, but in much, much less time. How much less time? We're talking 15 minutes or less. Plus, you'll learn some new fancy cooking skills to impress friends and family. Sharpen that knife and get ready!
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 a pinch of salt and pepper.
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, 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, half the brown sugar (remaining half is yours to do what you please!), 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 vinaigrette. Bon appétit!
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