In your box
1 oz. Shredded Cheddar Cheese
4 Butter Crackers
8 oz. Broccoli Florets
½ oz. Dijon Mustard
1.26 oz. Mayonnaise
1 tsp. Sriracha
6 Chive Sprigs
1 Red Bell Pepper
Customize It Options
12 oz. Boneless Skinless Chicken
Breasts
12 oz. Filets Mignon
12 oz. Sirloin Steaks
12 oz. Mahi-Mahi Fillets
12 oz. Salmon Fillets
If you received different ingredients,
we may have sent a substitute. Not to
worry! Check your email for updated
instructions.
You will need
Olive Oil, Salt, Pepper
Medium Non-Stick Pan, Mixing
Bowl, Medium Oven-Safe Non-Stick
Pan
Minimum Internal Protein Temperature
145° Steak Pork Lamb Seafood
160° Ground Beef Ground Pork
165° Chicken Ground Turkey
Rest steak or pork after cooking, 3 minutes.
15 Minute Meal Kit
Spicy Dijonnaise Chicken
with cheesy broccoli and peppers
NUTRITION per serving–Calories: 530, Carbohydrates: 19g, Sugar: 7g, Fiber: 5g, Protein: 43g, Sodium: 1390mg, Fat: 31g, Saturated Fat: 8g Prep & Cook Time Cook Within Difficulty Level Spice Level
Processed in a facility that also processes peanut, tree nut, wheat, egg, soy, milk, fish, and shellfish ingredients.
*Nutrition & allergen information varies based on menu selection and ingredient availability. Review protein and meal labels for updated information. 15 min. 4 days Easy Mild
Before you cook
All cook times are approximate based on testing.
• If using fresh produce, thoroughly rinse and pat dry
• Preheat the broiler
Customize It Instructions
• If using sirloin steaks, follow same instructions
as chicken in Step 1, cooking until steaks reach
minimum internal temperature, 4-6 minutes per side.
Rest, 3 minutes.
• If using mahi-mahi, pat dry, halve, and season with
1. Cook the Chicken 2. Start the Vegetables
a pinch of salt and pepper. Follow same instructions
as chicken in Step 1, cooking until mahi-mahi reaches • Pat chicken dry, and season both sides with a pinch of salt • Stem, seed, remove ribs, and cut red bell pepper into thin
minimum internal temperature, 3-4 minutes per side. and pepper. strips.
• If using salmon, pat dry and season flesh side with • Place a medium non-stick pan over medium heat and add • Place a medium oven-safe non-stick pan over medium heat
a pinch of salt and pepper. Follow same instructions 2 tsp. olive oil. and add 1 tsp. olive oil.
as chicken in Step 1, cooking, skin-side up first, until • Add chicken to hot pan. Cover, and cook covered until • Add broccoli, red bell pepper, ¼ tsp. salt, and a pinch
salmon reaches minimum internal temperature, 4-6 chicken reaches a minimum internal temperature of 165 of pepper to hot pan and stir until broccoli is coated in
minutes per side. degrees, 5-7 minutes per side. seasoning.
• If using filets mignon, follow same instructions as • Remove from burner. Rest chicken, 3 minutes. • Add ¼ cup water. Cover, and cook undisturbed until
chicken in Step 1, cooking until browned and steaks broccoli is tender and water has evaporated, 4-6 minutes.
reach minimum internal temperature, 4-6 minutes • While chicken cooks, prepare and cook vegetables.
per side. Rest, 3 minutes.
3. Finish the Vegetables 4. Make Sauce and Finish Dish
• While vegetables cook, coarsely crush crackers. • Thinly slice chives.
• Remove pan with vegetables from burner. Uncover, and • In a mixing bowl, combine chives, mayonnaise, Dijon, and
top evenly with cheese and crackers. Sriracha (to taste).
• Place pan under hot broiler and broil until cheese is melted, • Plate dish as pictured on front of card, topping chicken with
1-2 minutes. sauce. Bon appétit!
• Don’t text and broil! Keep an eye on oven as crackers may
burn easily under broiler.
• Carefully remove from broiler. Pan handle will be hot; use
an oven mitt!
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