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Carb Smart Chicken and Dijon Sauce
with Apple Walnut Salad
"Tender, juicy chicken breasts get a French kiss from buttery Dijon sauce and are perfectly paired with a spinach, apple and walnut salad in this quick, carb smart dinner. Eating light never tasted so good!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount."
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
113 g
Baby Spinach
1 unit
Gala Apple
28 g
Walnuts, chopped
(Contains Tree nuts)
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Dijon Mustard
(Contains Mustard)
1 unit
Garlic, cloves
½ tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit
Chicken Broth Concentrate
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Core, then cut apple into 1/4-inch slices. Peel, then mince or grate garlic. Roughly chop walnuts. Pat chicken dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**
While chicken bakes, add 1 1/2 tbsp oil (dbl for 4 ppl) and half the vinegar (use all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
Return the same pan (from step 2) to medium-high. Add 1/2 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 30 sec. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil. Once boiling, cook, stirring occasionally, until sauce reduces by half, 3-4 min. Add 1 tbsp butter (dbl for 4 ppl) and swirl the pan until melted. When butter is melted, remove the pan from heat. Add sour cream and Dijon. Season with salt and pepper, then stir until smooth and creamy.
Add apples and spinach to the bowl with vinaigrette. Toss to combine.
Thinly slice chicken. Divide chicken and salad between plates. Spoon Dijon sauce over chicken. Sprinkle walnuts over salad.
