Express
Spicy Dijonnaise Chicken
with cheesy broccoli and peppers
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
Mustard already gives sandwiches and hot dogs a nice little pungent kick, so why not on chicken? Why not indeed, as this mix of mayonnaise, Dijon, and Sriracha gives the chicken a pick-me-up of heat and flavor like no other. Kick dinner up a notch!
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Broccoli Florets
- 1 Red Bell Pepper
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1.26 oz. Mayonnaise
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1 oz. Shredded Cheddar Cheese
- ½ oz. Dijon Mustard
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4 Butter Crackers
- 6 Chive Sprigs
- 1 tsp. Sriracha
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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Calories530
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Carbohydrates19g
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Net Carbs14g
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Fat31g
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Protein43g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Medium Oven-Safe Non-Stick Pan
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 instructions as chicken in Step 1, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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If using mahi-mahi, pat dry, halve, and season with a pinch of salt and pepper. Follow same instructions as chicken in Step 1, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 1, cooking, skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using filets mignon, follow same instructions as chicken in Step 1, cooking until browned and steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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1 Cook the Chicken
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan. Cover, and cook covered until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Rest chicken, 3 minutes.While chicken cooks, prepare and cook vegetables. -
2 Start the Vegetables
Stem, seed, remove ribs, and cut red bell pepper into thin strips.
Place a medium oven-safe non-stick pan over medium heat and add 1 tsp. olive oil.Add broccoli, red bell pepper, 1/4 tsp. salt, and a pinch of pepper to hot pan and stir until broccoli is coated in seasoning.Add 1/4 cup water. Cover, and cook undisturbed until broccoli is tender and water has evaporated, 4-6 minutes. -
3 Finish the Vegetables
While vegetables cook, coarsely crush crackers.
Remove pan with vegetables from burner. Uncover, and top evenly with cheese and crackers.Place pan under hot broiler and broil until cheese is melted, 1-2 minutes.Don't text and broil! Keep an eye on oven as crackers may burn easily under broiler.Carefully remove from broiler. Pan handle will be hot; use an oven mitt! -
4 Make Sauce and Finish Dish
Thinly slice chives.
In a mixing bowl, combine chives, mayonnaise, Dijon, and Sriracha (to taste).Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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