Express
Garlicky Mustard Chicken
with potatoes and peas
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
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8 fl. oz. Cream Sauce Base
- 16 oz. Yukon Potatoes
- 8 oz. Grape Tomatoes
- 5 oz. Peas
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1½ oz. Roasted Garlic & Herb Butter
- 1 Tbsp. Minced Garlic and Parsley
- 1 Tbsp. Grained Dijon Mustard
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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Calories460
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Carbohydrates32g
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Net Carbs27g
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Fat21g
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Protein35g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
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 top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Prepare the Ingredients
Cut potatoes into 1" pieces. Place potatoes in a microwave-safe bowl and cover with a damp paper towel.
Microwave covered until fork-tender, 5-6 minutes.Carefully remove from microwave.While potatoes microwave, halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Pat chicken dry. Season both sides with 1/2 tsp. salt and a pinch of pepper. -
2 Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add microwaved potatoes, tomatoes, peas, 1/2 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until potatoes are browned, 8-10 minutes.Stir in butter until melted and combined, 1-2 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Chicken
Place another large non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. -
4 Add Sauce and Finish Dish
Add cream base, minced garlic and parsley, mustard (to taste), and 1 Tbsp. water to hot pan with chicken. Stir occasionally until combined and bring to a simmer.
Once simmering, remove from burner.Plate dish as pictured on front of card, topping chicken with sauce from pan. Bon appétit!
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