15 Minute Meal Kit

Spicy Dijonnaise Chicken with Cheddar Broccoli and Crispy Potato Sticks

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • ½ oz. Dijon Mustard
  • Info
    0.84 oz. Mayonnaise
  • Info
    2 oz. Shredded Cheddar Cheese
  • ½ oz. Potato Sticks
  • 12 oz. Broccoli Florets
  • 1 tsp. Sriracha
  • 6 Chive Sprigs

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Cook the Chicken

    Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of 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, 4-6 minutes per side. Remove from burner. Rest chicken, 3 minutes. While chicken cooks, cook broccoli.

  2. 2

    Start the Broccoli

    Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli, ¼ tsp. salt, and a pinch of pepper to hot pan and stir until broccoli is coated in seasoning. Add ¼ cup water. Cover, and cook undisturbed until broccoli is tender and water has evaporated, 4-6 minutes.

  3. 3

    Finish the Broccoli

    Remove pan with broccoli from burner. Uncover, and top broccoli with cheese. Cover again, and let melt, 2 minutes. While broccoli melts, make sauce.

  4. 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 and broccoli with potato sticks. Bon appétit!

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