Meal Kit
One-Pan Crispy Deviled Chicken
with creamy mustard sauce and green beans
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Nigel Palmer
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.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Green Beans
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2 oz. Sour Cream
- 1 Shallot
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¼ cup Italian Panko Blend
- 1 Tbsp. Grained Dijon Mustard
- 1 tsp. Smoked Paprika
- ½ tsp. Garlic Salt
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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Calories480
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Carbohydrates21g
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Net Carbs15g
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Fat26g
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Protein43g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
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 sirloin steaks, follow same instruction as chicken in Steps 1. In Step 2, place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and sear until lightly browned, 2-3 minutes. Transfer steaks to baking sheet, seared side up, and add panko mixture, pressing lightly to adhere. Roast in hot oven until steaks reach minimum internal temperature, 10-12 minutes. Remove steaks to a plate and tent with foil. Roast vegetables until tender, 7-8 minutes.
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If using salmon, follow same instruction as chicken in Steps 1 and Step 2. Roast in hot oven until salmon reach minimum internal temperature, 13-15 minutes. Remove salmon to a plate and tent with foil. Roast vegetables until tender, 4-5 minutes.
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1 Prepare the Ingredients
Trim ends off green beans.
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). -
2 Prepare the Chicken and Vegetables
Toss green beans and shallot with 1 Tbsp. olive oil, remaining garlic salt, and a pinch of pepper on prepared baking sheet. 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 and top with panko mixture, pressing gently to adhere. -
3 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. -
4 Make the Sauce
In another mixing bowl, combine sour cream, mustard, 1 tsp. olive oil, and a pinch of pepper. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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