Cranberry Dijon Chicken
with Mashed Potatoes & Roasted Green Beans
- Milk
Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner... what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty darn delicious. We’re serving up succulent pork tenderloin with creamy mashed potatoes and lemony roasted green beans. To finish things off, the pork is drizzled with a life-affirming sauce chock-full of bold flavors like ginger, rosemary, cranberry, and mustard. We’re all about making dreams come true.
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
1 unit
Lemon
1 thumb
Ginger
¼ ounce
Rosemary
10 ounce
Chicken Cutlets
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Cranberry Jam
1 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim green beans if necessary. Zest and quarter lemon. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4). Pick rosemary leaves from stems; mince leaves until you have 1 tsp.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. • Keep covered off heat until ready to serve.
• While potatoes cook, pat pork dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Turn off heat; transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.) Wipe out pan.
Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side. (No need to transfer to a baking sheet!)
• Toss green beans in a large bowl with a drizzle of oil, salt, and pepper. Spread out on opposite side of sheet from pork. (For 4 servings, toss green beans on a second sheet; roast pork on middle rack and green beans on top rack.) • Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. • Transfer pork to a cutting board to rest. Carefully toss green beans with lemon zest.
Skip roasting chicken; spread green beans across entire sheet.
• Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced ginger and minced rosemary; cook until fragrant, 30 seconds. • Stir in jam, stock concentrate, mustard, and ¼ cup water (1⁄3 cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
• Slice pork crosswise. • Divide pork, mashed potatoes, and green beans between plates. Drizzle pork with sauce. Serve with lemon wedges on the side.
Slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cranberry Dijon sauce, finding it deliciously flavorful. Some found it too sweet; others wanted more cranberry taste.
- Ease of prep: Generally easy to make, though a few noted multiple steps to track. Some opted to steam veggies for simplicity.
- Suggestions: Consider adding extra rosemary and Dijon for bolder flavor. Try roasting potatoes instead of mashing for variety 🥔.
- Leftovers: Several mentioned having leftovers, with mixed opinions on reheating. One found they enjoyed the sauce more over time.
- Protein choice: Some preferred the original pork version; others enjoyed the chicken substitution. Taste preferences varied between the two.
Reviews from our home cooks
Loved it, the cranberry sauce and lemon zest on the green beans turned this from an average night dinner to something very tasty. Usually the instruction cards are good on what to do with the ingredients as showing them in bold but it just missed what to do with the lemon zest which was right at the very bottom of the card to toss with the green beans.
This was SO GOOD! The sauce was amazing! I'll definitely be making that at home myself even. I swapped for chicken and it was amazing.
Delicious combination of flavors. Love the sauce. But sometimes the green beans are not as fresh--they have brown spots. Even if we cook them within 1-2 days of delivery. Other times they are very fresh and green. Otherwise, we loved it.
I never cook the mashed potatoes as directed. My plan is "Fit and Wholesome," so I don't add butter to the recipes. In fact, potatoes are the only vegetable I actually cook in the oven. I steam the beans with minced garlic or, if broccoli is in the kit, I steam it with carrots. Why don't you suggest steaming green vegetables in your directions as a way to cut calories.
Not enough cranberry in the packet to make the sauce a "Cranberry Dijon". Too strong of a rosemary taste with a nice hint of ginger. Hardly any flavor of cranberry at all. If cranberry is supposed to be a highlight of this meal then we'll need more of a flavor out of it.
When I first tried it I didn't like the sauce but the more I kept eating the more I loved the sauce. 10/10 recommend.
I shared this with my family. We added more chicken and then split the sides and sauce. We loved it and it's actually what got my family to sign up for this!
Tip- add extra rosemary and extra Dijon mustard! So good!
Really good chicken meal, but we were definitely shorted somewhat on the potatoes. Had to add a couple Yukons of our own.
We roasted the potatoes as already had mashed potatoes this week. Would order this again.
