Sweet As Honey Dijon Chicken
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Sweet As Honey Dijon Chicken

Sweet As Honey Dijon Chicken

with Lemony Green Beans & Cheesy Cauliflower “Rice”

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!

Carb Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

6 ounce

Green Beans

1 clove


1 unit


6 ounce

Cauliflower Rice

10 ounce

Chicken Cutlets

2 unit

Chicken Stock Concentrate

1.5 ounce

Honey Dijon Dressing

(Contains Eggs)

2 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories600 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate24 g
Sugar11 g
Dietary Fiber7 g
Protein39 g
Cholesterol165 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Plastic Wrap
Baking Sheet
Paper Towel
Large Pan
Aluminum Foil
Medium Pan



• 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.

Cook Veggies

• 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.

Cook Chicken

• 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.

Make Sauce

• 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.

Finish "Rice"

• 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.

Finish & Serve

• 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.