Grilled Chicken with Mustard Vinaigrette

with 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

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A note about serious food allergies

Often times, a sauce is something creamy and rich or boiled and reduced until it's not much more than a sticky glaze. Sauces are complicated and complex; not for nothing do the French have five “mother sauces.” In this meal, we've got different adjectives from the sauce lexicon: simple, easy, and light. This mustard vinaigrette is springy and alive, the perfect accompaniment to the grilled chicken. Ditch the rich and cancel the creamy; the vinaigrette is here to stay.

In Your Box (serves 2)

  • 8 oz. Asparagus
  • 2 Zucchini
  • 2 Boneless Skinless Chicken Breasts
  • ½ fl. oz. Apple Cider Vinegar
  • 1 Tbsp. Grainy Mustard
  • ½ oz. Light Brown Sugar
  • Info
    1 oz. Feta Cheese
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Grill Pan or Outdoor Grill
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

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

  • Step 2 - Make the Vinaigrette

    Make the Vinaigrette

    Heat a grill or grill pan to medium heat. While grill heats, combine vinegar, mustard, and sugar in a mixing bowl. Slowly drizzle in 2 Tbsp. olive oil while whisking constantly. Season with a pinch of salt and pepper.

  • Step 3 - Grill the Chicken

    Grill the Chicken

    Drizzle 1 tsp. olive oil over chicken breasts. Place chicken on hot grill and cook until browned and chicken reaches the minimum internal temperature of 165 degrees, 4-6 minutes per side. A trick for getting those pro-looking crosshatch marks on chicken and vegetables: Imagine your grill is a clock and place meat on grill so tip points at 10 o'clock. After 2-3 minutes, rotate so tip points at 2, and cook another 2-3 minutes. Repeat on second side. Remove chicken from grill and spoon 1 Tbsp. vinaigrette (reserve remaining for garnish) over each chicken breast. Tent with foil and rest at least 5 minutes.

  • Step 4 - Grill the Vegetables

    Grill the Vegetables

    Drizzle 1 tsp. olive oil over asparagus and zucchini. Season with ¼ tsp. salt and a pinch of pepper. Working in batches if necessary, place zucchini and asparagus on hot grill. Flip occasionally until lightly charred and tender, 2-4 minutes. Remove from grill.

  • Step 5 - Finish the Dish

    Finish the Dish

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