15 Minute Meal Kit

Spicy Dijonnaise Chicken with Cheesy Broccoli and Peppers

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

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)

  • 8 oz. Broccoli Florets
  • 6 Chive Sprigs
  • 1 tsp. Sriracha
  • Info
    2 oz. Shredded Cheddar Cheese
  • ½ oz. Dijon Mustard
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Red Bell Pepper
  • Info
    4 Butter Crackers
  • Info
    1.26 oz. Mayonnaise

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
    608
  • Carbohydrates
    19g
  • Fat
    36g
  • Protein
    49g
  • Sodium
    1544mg

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
  1. 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, 4-6 minutes per side. Remove from burner. Rest chicken, 3 minutes. While chicken cooks, cook vegetables.

  2. 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, 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 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.

  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. Bon appétit!

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