Grilled Chicken with Mustard Vinaigrette

and Parmesan asparagus and zucchini

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calorie-Conscious Icon
Carb-Conscious Icon
A note about serious food allergies

In Your Box (serves 2)

  • 1 Zucchini
  • 8 oz. Asparagus
  • 2 Boneless Skinless Chicken Breasts
  • ½ fl. oz. Champagne Vinegar
  • 2 tsp. Grainy Mustard
  • 1 tsp. Sugar
  • Info
    1 oz. Shaved Parmesan
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Grill Pan or Outdoor Grill
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim zucchini ends and cut into ¼" slices on an angle. Trim woody ends off asparagus. Pat chicken breasts dry, and season with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Make the Vinaigrette

    Make the Vinaigrette

    Heat grill or grill pan over medium heat. Combine 2 Tbsp. olive oil, vinegar, mustard, and sugar in a mixing bowl. Season with a pinch of salt and pepper. Set aside.

  • Step 3 - Grill the Chicken

    Grill the Chicken

    Drizzle 1 tsp. olive oil over chicken breasts. Add chicken to hot grill and cook until browned and chicken reaches minimum internal temperature of 165 degree, 4-6 minutes per side. Remove chicken to a plate and tent with foil.

  • Step 4 - Grill the Vegetables

    Grill the Vegetables

    Drizzle 1 tsp. olive oil over asparagus and zucchini. Season with a pinch of salt and pepper Grill until lightly charred and tender, 2-4 minutes, flipping occasionally. Working in batches if necessary. Remove cooked vegetables to a plate.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing chicken with vinaigrette and vegetables with shaved Parmesan. Bon appétit!