Sweet As Honey Dijon Chicken

Name: Sweet As Honey Dijon Chicken with Lemony Green Beans & Cheesy Cauliflower “Rice”
Yield: 2 servings
Cuisine: French
Ingredients: 1 1/2 tbsp Sour Cream; 6 oz Green Beans; 2 unit Chicken Stock Concentrate; 1 Lemon; 1 1/2 oz Honey; 1 clove Garlic; 6 oz Cauliflower; 1/4 cup Monterey Jack Cheese; 10 oz Chicken Cutlets; 1 tbsp Cooking Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tbsp Butter, tbsp

with Lemony Green Beans & Cheesy Cauliflower “Rice”

By Recipe0 System

Chicken breast is a reliable protein but... sometimes it’s not the most exciting, ya know? Well, we’ve got a glossy, deeply flavored sauce to liven up the joint. It has a good dose of honey Dijon dressing since chicken loves honey mustard and the feeling is mutual. Chicken also loves tasty sides (yes, this tender white meat has a lot of love to give!). To round out the meal we’ve got cheesy, garlicky cauliflower rice and roasted green beans with a bright lemony finish. Now that’s something to get excited about!

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
6 oz Green Beans
2 unit Chicken Stock Concentrate
1 Lemon
1 1/2 oz Honey
1 clove Garlic
6 oz Cauliflower
1/4 cup Monterey Jack Cheese
10 oz Chicken Cutlets
1 tbsp Cooking Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce (except cauliflower rice).

Trim green beans if necessary. Peel and mince or grate garlic. Zest and quarter lemon.
2

Place cauliflower rice in a medium microwave-safe bowl with ½ tsp salt (1 tsp for 4 servings). Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, about 5 minutes. Carefully uncover (watch out for steam!) and set aside.

Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 12-15 minutes.
3

Pat chicken* dry with paper towels. Season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side.

Transfer to a cutting board; tent with foil to keep warm.
4

Return pan used for chicken over medium-high heat. Add ¼ cup water (1⁄3 cup for 4 servings) and half the stock concentrates. Cook, scraping up any browned bits from bottom of pan, until thickened slightly, 2-3 minutes.

Remove from heat. Stir in honey Dijon dressing and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
5

While sauce cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add cauliflower rice and garlic; cook until garlic is fragrant, 30 seconds.

Add remaining stock concentrate and ¼ cup water. Cook, stirring occasionally, until water has mostly absorbed and cauliflower is tender, 2-3 minutes.

Stir in sour cream, Monterey Jack, and 1 TBSP butter (2 TBSP for 4 servings) until melted. Remove from heat. TIP: If mixture seems too thick, stir in a splash of water.
6

Slice chicken crosswise.

Toss green beans with a squeeze of lemon juice and lemon zest to taste.

Divide chicken, green beans and cauliflower rice between plates. Drizzle sauce over chicken and serve with remaining lemon wedges on the side.

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