Honey Mustard Chicken Thighs

with Chickpea Zucchini Saute

Easy | 30 min

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Contains: Mustard and Sulphites.

May Contain: Egg, Fish, Gluten, Milk, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Garlic
Spinach
Red Pepper Flakes
Zucchini
Fresh Tarragon
Red Onion Diced 3/8"
Chicken Thighs Bone in Skin on
Liquid Honey
Grainy Mustard
Dijon Mustard
Sherry Vinegar
Canned Chickpeas
Lemon
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 798
Fat 36g
Protein 67g
Carbohydrates 52g

Cooking Directions

1

Cook Chicken
- Turn oven to 400°F.
- Heat a large ovenproof skillet over medium heat.
- Drain chicken and pat dry on paper towel.
- Trim off excess fat if necessary. Season both sides well with salt and pepper.
- Place chicken skin-side down in skillet. Cook for 6-8 minutes, until skin is golden and crispy.
- Turn chicken over and cook for 2 minutes, then place skillet in oven.
- Set timer for 8 minutes and cook chicken until it reaches an internal temperature of 165°F.

2

Prepare Ingredients
- Wash lemon, tarragon, and spinach.
- Zest half of the lemon and cut lemon in half.
- Roughly chop spinach.
- Drain and rinse chickpeas in a fine mesh sieve.
- Pick and chop tarragon leaves.

3

Prepare Honey Mustard Glaze
- In a small bowl, whisk honey, grainy mustard, Dijon mustard, lemon zest and half of the garlic.
- Add red pepper flakes to taste and whisk until honey dissolves.

4

Make Zucchini Saute
- Heat another large skillet over medium-high.
- Add 2 tbsp. olive oil.
- Add zucchini and cook for 2 minutes until beginning to brown, turning once.
- Add onions and cook for 1 minute.
- Add chickpeas and remaining garlic. Stir together and cook for 1 minute, until fragrant.
- Turn heat to low, then add sherry vinegar and tarragon.
- Season to taste with the following: lemon juice, salt and pepper.
- Turn off heat and set aside.

5

Glaze Chicken + Finish Saute
- When chicken is cooked, drain any excess fat from skillet.
- Place skillet on burner over low heat.
- When skillet cools slightly, add honey mustard glaze.
- Swirl glaze around until it thickens and coats chicken. Turn chicken once to coat evenly.
- Place zucchini saute back on high heat and add spinach.
- Cook spinach until bright green, tender and hot.

6

Finish + Serve
- Divide sauteed vegetables onto plates with glazed chicken.
- Spoon any excess glaze onto chicken.
- Enjoy!

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