Express
Maple Mustard Glazed Chicken
ready in 15 minutes
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 net carbs
Chef
Sarah Thomsen
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cooked Red Beet Cubes
- 2 oz. Baby Arugula
- 0.96 fl. oz. Pure Maple Syrup
- 1 fl. oz. Apple Cider Vinegar
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1 oz. Shaved Parmesan
- ½ oz. Dijon Mustard
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2 tsp. Chicken Demi-Glace Concentrate
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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Carbohydrates27g
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Net Carbs23g
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Fat31g
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Protein45g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 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
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1 Cook the Chicken
Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.While chicken cooks, make sauce. -
2 Make the Sauce
Place another medium non-stick pan over medium heat.
Add 1/4 cup water, maple syrup, Dijon mustard, and demi-glace to hot pan and stir until incorporated.Bring to a simmer. Once simmering, stir often until sauce is thickened, 2-3 minutes. -
3 Make the Salad
Drain beets and season with a pinch of salt.
Combine 3 Tbsp. olive oil, vinegar, and a pinch of salt and pepper in a mixing bowl.Add beets and arugula and toss to coat. -
4 Finish the Dish
Plate dish as pictured on front of card, spooning sauce on top of chicken and garnishing salad with Parmesan. Bon appétit!
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