All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Move over Milton, and drop dead Dante; this deviled chicken is fiendishly good and deviously easy to make, with only one pan being sent to the Hades of the dishwasher. The feisty paprika crust and creamy mustard sauce take this chicken breast to the tenth circle of deliciousness, and the fresh green beans would cause even the most saintly angel to contemplate a turn to the dark side. (And not only is it devilishly delicious, but this dinner also contains sinfully low calories and carbs.) Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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.
You Will Need
Before You Cook
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
If using mahi-mahi, pat dry and halve. Season all over with half the garlic salt. Roast green beans and shallot, 15 minutes. Add mahi-mahi to baking sheet and follow same instructions as chicken for topping. Roast in hot oven, 4-5 minutes for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness.
Prepare the Ingredients
Trim ends off green beans.
Halve and juice lemon.
Peel and halve shallot. Slice halves into thin strips.
In a mixing bowl, combine panko, paprika, and 2 tsp. olive oil. Set aside.
Pat chicken dry, and season both sides with half the garlic salt (reserve remaining for green beans).
Prepare the Chicken and Vegetables
Place green beans and shallot on prepared baking sheet and toss with 1 Tbsp. olive oil, remaining garlic salt, and a pinch of pepper. Massage oil and seasoning into vegetables. Spread into a single layer on one half of baking sheet.
Place chicken on empty half of baking sheet. Spread Dijon on chicken and top with panko mixture, pressing gently to adhere.
Roast the Chicken and Vegetables
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.
While chicken roasts, make sauce.
Make the Sauce
In another mixing bowl, combine sour cream, 2 tsp. lemon juice, 1 tsp. olive oil, and a pinch of pepper. Set aside.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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