Cheesy Dijon Chicken Breast
with Roasted Carrots and Beans
If you like savory and tangy pairings, you’ll love the way our Aged white Cheddar and Dijon topping gives tonight’s juicy chicken breast a rich, bright finish. The pan-seared chicken is paired with roasted carrots finished with a dash of crushed red pepper flakes for a hint of heat. A side of buttery green beans rounds out the hearty 30-minute meal
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
2 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Wheat, Fish, Egg, Crustaceans, Gluten, Sulphites)
340 g
Green Beans
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
2 unit(s)
Carrot
4 g
Chili Flakes
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Sulphites, Triticale)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Pepper*
0.06 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut carrots into 1/4-inch coins.
- Trim green beans.
- Add Dijon mustard and cheese to a small bowl. Season with pepper, then stir to combine. Set aside.
- Add carrots, 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until golden-brown, 20-22 min.
- Pat chicken dry with paper towels.
- Carefully slice into centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end.
- Open up chicken like a book. Season both sides with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**
- Divide the dijon cheese mixture between the chicken breast. Cover and set aside off heat until cheese has melted, 2-3 min.
- Heat a medium non-stick pan over medium heat,.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 2 tbsp (4 tbsp) butter. Cook, stirring often, until butter is fragrant and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste
- Divide chicken, carrots and beans between plates.
- Sprinkle chili flakes over beans, if desired.
