Carb Smart Chicken and Dijon Sauce
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Carb Smart Chicken and Dijon Sauce

Carb Smart Chicken and Dijon Sauce

with Apple Walnut Salad

Tender chicken breasts and buttery Dijon sauce are a match made in French cuisine heaven! We've paired them with a spinach, apple and walnut salad tossed in a simple vinaigrette. Eating light never tasted so good!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

113 g

Baby Spinach

1 unit

Gala Apple

28 g

Walnuts, chopped

(Contains Walnuts)

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Dijon Mustard

(Contains Mustard)

1 unit

Garlic, cloves

½ tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit

Chicken Broth Concentrate

1 tbsp

Chicken Salt

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


2 tbsp



Nutrition Values

Calories630 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate23 g
Sugar11 g
Dietary Fiber4 g
Protein46 g
Cholesterol140 mg
Sodium1230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Measuring Cups


Toast walnuts

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add walnuts to an unlined baking sheet. Roast in the top of the oven until golden-brown, 4-6 min. (TIP: Keep your eye on walnuts so they don't burn!)


Meanwhile, core, then cut apple into 1/4-inch slices. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then season with 2 tsp chicken salt (dbl for 4 ppl) and pepper.

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to another unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**

Make vinaigrette

While chicken bakes, add 1 1/2 tbsp oil (dbl for 4 ppl) and half the vinegar (use all for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Make Dijon sauce

Heat the same pan (from step 3) over medium. Add 1 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 30 sec. Sprinkle flour and remaining chicken salt over top, then whisk to combine, 30 sec. Gradually whisk in 2/3 cup water (dbl for 4 ppl) and broth concentrate until smooth. Bring to a simmer. Once simmering, cook, whisking occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat. Add sour cream and Dijon. Season with salt and pepper, to taste, then whisk until smooth and creamy. (TIP: Add a pinch of sugar, if desired.)

Finish and serve

Add apples and spinach to the bowl with vinaigrette, then toss to combine. Thinly slice chicken. Divide chicken and salad between plates. Spoon Dijon sauce over chicken. Sprinkle walnuts over salad.