Express
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
- Calorie-Conscious
- Carb-Conscious
Chef
Sarah Thomsen
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Asparagus
- 2 oz. Basil Pesto
- 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)
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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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