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Gluten Free

Creamy Dijon Chicken Breasts

with Spinach & Brussels Sprouts

Cooking time

25 minutes




480 /serving

This meal packs a protein-filled punch, thanks to a generous portion of chicken that we rub with spices before pan cooking. Even better, the leafy greens in this dish deliver lots of vitamins and minerals such as folic acid and potassium; wilted spinach and Brussels sprouts roasted until golden brown and tender. A creamy pan sauce with a touch of Dijon mustard for added flavour is drizzled over the plump poultry. Add a sprinkling of fresh parsley as you plate for texture and brightness.

We will send you:

  • 2 Chicken breasts (High protein serving)
  • 50g Diced onions
  • 200g Baby spinach
  • 1 Bunch of parsley
  • 15ml Minced garlic
  • 100g Halved Brussels sprouts
  • 15ml Dijon mustard
  • 9g Creamy Dijon chicken spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili, bay leaves, lemon oil)
  • 12g Chicken demi-glace
  • 45ml Heavy Cream

  • You will need:

    Large pan
    Sheet pan
    Salt & pepper
    Parchment paper
    Total Fat
    27 g
    Saturated Fat
    8 g
    1050 mg
    Total Carbs
    17 g
    4 g
    45 g
    6 g
    a picture
    Roast the Brussels Sprouts
    Preheat the oven to 425°F. On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ½ the spice blend and S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, stirring halfway through, 18 to 22 minutes, until golden brown and tender. Remove from the oven and set aside in a warm spot.
    a picture
    Cook the chicken
    While the Brussels sprouts cook, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with remaining spice blend and S&P. Add the chicken to the pan and cook, partially covered, 7 to 10 minutes per side or until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let rest for at least 5 minutes before thinly slicing against the grain. 
    a picture
    Make the sauce
    In the reserved pan of fond, heat a drizzle of oil on medium. Add the onions and garlic. Cook, stirring frequently, 1 to 2 minutes, until the onions are translucent. Add the spinach and cook, stirring frequently, 1 to 2 minutes, until wilted. Add the demi-glace, Dijon and ¼ a cup of water (double for 4 portions). Cook, scraping up the fond from the bottom of the pan, 4 to 5 minutes until the volume has reduced slightly. Add the cream and stir to combine; season with S&P to taste.
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    Plate your dish
    Divide the roasted Brussels sprouts and chicken between your plates. Spoon the sauce over the chicken. Garnish with the parsley (roughly chop the leaves and stems before adding). Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.