Spicy Dijonnaise Chicken with Cheesy Broccoli and Peppers
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
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!
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
Medium Non-Stick Pan
Medium Oven-Safe Non-Stick Pan
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 sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 1, cooking until salmon skin side up first until reaches minimum internal temperature, 4-6 minutes per side.
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, 4-6 minutes per side.
Remove from burner. Rest chicken, 3 minutes.
While chicken cooks, cook vegetables.
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, 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.
Finish the Vegetables
While vegetables cook, coarsely crush crackers.
Remove pan with vegetables from burner. Uncover, and top evenly with crackers and cheese.
Place pan under hot broiler and broil until cheese is melted, 1-2 minutes.
Keep an eye on oven as crackers may burn easily under broiler.
Carefully remove from oven; handle will be hot.
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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