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Dijon-Cider Vinaigrette Chicken with Feta Asparagus
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
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)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Asparagus
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2 oz. Basil Pesto
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1 oz. Crumbled Feta Cheese
- 1½ Tbsp. Grained Dijon Mustard
- ½ fl. oz. Apple Cider Vinegar
- 0.46 oz. Brown Sugar
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) yP5Da138
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Calories570
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Carbohydrates18g
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Net Carbs13g
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Fat36g
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Protein45g
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Sodium1630mg
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
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Trim woody ends off asparagus.
Pat chicken dry, and season both sides with a pinch of salt and pepper. -
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, cook 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 roll occasionally until tender, 4-5 minutes.
Remove from burner and stir in pesto and cheese.While asparagus cooks, make vinaigrette. -
4 Make 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 whisk or stir vigorously until combined.Plate dish as pictured on front of card, topping chicken with vinaigrette. Bon appétit!
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