Blood Orange Honey Mustard Chicken
with Lemony Broccoli & Garlic Herb Mashed Potatoes
- Milk
- Eggs
Blood orange and honey Dijon dressing create a glossy pan sauce for roasted pork, while garlic herb butter gives mashed potatoes a big flavor boost. Roasted broccoli gets caramelized with bright lemon zest. One sheet pan, one pot—pure genius!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potato
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 unit
Broccoli
12 ounce
Chicken Cutlets
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Blood Orange
1 teaspoon
Garlic Powder
Not included in your delivery
Olive Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Peel orange and separate into segments; halve each segment crosswise. Zest and quarter lemon.
• Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. • Reserve ¼ cup potato cooking liquid; drain and return potatoes to pot. • Add garlic herb butter, sour cream, and a splash of potato cooking liquid. Mash until creamy, adding splashes of potato cooking liquid if necessary; season with salt and pepper.
• Toss broccoli on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, spread across entire sheet.) • Pat pork* dry with paper towels; place on empty side of sheet; season with a drizzle of olive oil, half the garlic powder (all for 4), salt, and pepper. (For 4, add pork to a second sheet.) • Roast on top rack until pork is cooked through and broccoli is browned and tender, 15-20 minutes. Transfer pork to a cutting board to rest.
• Heat orange segments, ¼ cup water (⅓ cup for 4 servings), and stock concentrate in a medium pan over medium-high heat. Simmer, stirring, until reduced by half, 2-3 minutes. • Turn off heat; stir in honey Dijon dressing and 1 TBSP butter (2 TBSP for 4); season with salt and pepper.
• Toss roasted broccoli with juice from one lemon wedge (two wedges for 4 servings) and lemon zest to taste.
• Slice pork crosswise. • Divide pork, broccoli, and mashed potatoes between plates. Drizzle pan sauce over pork and serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The blood orange sauce received mixed reviews; some loved its unique taste, while others found it too citrusy or bitter.
- Ease of prep: Many found the recipe took longer than expected, with peeling, chopping, and zesting produce being time-consuming.
- Suggestions: Consider blending or juicing the orange for a smoother sauce. Try adding more herbs or spices to boost flavor.
- Portions: Several mentioned not having enough broccoli; consider including more for a heartier veggie side.
- Sauce texture: Some preferred a thicker sauce; try reducing it further or adding a touch of cornstarch to thicken.
Reviews from our home cooks
Not cohesive. Way too much happening. Blood orange, lemony broccoli, herbed potatoes. Just didn't seem to work with each other. Would rather have honey and Dijon vs the prepared dressing. The blood orange sauce was just weird. Who wants a sauce full of chunks of oranges? Would have made more sense to juice one.
Easy. Pretty quick. Blood orange sauce is different and good!
Although you included mooshi pork recipe I was still able to find the correct one online. The sauce was not as thick or dark as pictured, but did taste good. I liked the roasted broccoli the most, tossed with lemon and zest. It was perfect.
Found the sauce to be on the bitter side, not one we will get again. But if you like the bitter flavor it might be the recipe for you.
The card says pork. The instructions are for pork but we were sent chicken. We figured out how to cook the chicken however the sauce would have been better with pork. It wasn't the best flavor for chicken.
Delicious. We probably could have used half of the broccoli. Also, pork was thinner and wider than the images, so I cooked it differently so as not to burn it.
Not enough broccoli... only enough for 1 person, not two.
The rice was AMAZING. I added more chicken broth and a tablespoon of butter.
It was great! The only issue I had is that the directions didn't refer to the chicken anywhere in the paperwork. Wasn't sure if the same directions would work or not.
Loved it all - I always add a salad to add more veggies to the meal.
