Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Dijon Chicken
with shredded Brussels sprouts salad

Active: 40 Total: 40

Chicken tenders get a grown-up touch when seared and tossed with a Dijon mustard pan sauce. Shredding Brussels sprouts to serve in a salad on the side gives them flavor and crunch. This meal was last featured in 2020.
Smarts: Use whole grain mustard if you have it - it will add great texture to the chicken. (But regular Dijon mustard works just fine too!)

Proteins
Cuisines

Ingredients

Metric
Servings:
4
Shredded Brussels Sprouts Salad:
  • Pecans - 1/2 cup , chopped
  • Brussels sprouts - 1 lb , shredded (sub baby spinach or baby kale)
  • Mustard, Dijon - 1 tsp
  • Vinegar, red or white wine - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Cranberries, dried - 1/2 cup
  • Cheese, goat - 4 oz
Dijon Chicken with Tarragon:
  • Shallots - 2 cloves , diced
  • Tarragon, fresh (opt) - 2 tsp , chopped
  • Chicken breasts, boneless and skinless - 1 lb , cut into thick strips (or buy pre-cut chicken breast tenders)
  • Oil, cooking - 1 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Stock, chicken or vegetable - 1/3 cup
  • Mustard, Dijon - 1 Tbsp (preferably whole grain)
  • Honey - 2 tsp

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Pecans / Shallots / Tarragon (if using) - Prep as directed. Store separately. You can leave the pecans raw for the salad, or if you prefer, you can toast them in a dry skillet over medium heat, stirring frequently until fragrant, ~4 minutes. (Can be done up to 5 days ahead)

  2. Brussels sprouts - Put the slicing disk in a food processor and shred sprouts (video is for carrots, but the method is the same; you can also thinly slice them by hand or with a mandolin). (Can be done up to 3 days ahead)

  3. Chicken breasts - Slice into thick strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Combine mustard, vinegar, honey (the portions for the sprouts), and olive oil. Season with some salt and pepper. Toss with brussels sprouts, cranberries, and pecans. Crumble goat cheese over top.

  2. Heat a skillet or saute pan over medium-high. Add cooking oil. When oil begins to shimmer add chicken and saute until golden brown and cooked through, 2 to 3 minutes on each side. Transfer to a plate and return pan to heat. Add shallots and vinegar (portion for the chicken) and saute, scraping up any bits on the bottom of the pan, until shallots become tender, ~3 minutes. Add stock, tarragon, mustard, and honey (the portions for the chicken) and whisk. Simmer until sauce thickens, ~2 minutes. Add chicken back into the skillet and stir to coat in sauce.

  3. Serve chicken with extra pan sauce over top and salad on the side. Enjoy!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings


0 reviews