In order to bring you the best organic produce, some ingredients may differ from those depicted.
Roast chicken and asparagus with egg and mustard vinaigrette
Gluten-Free, Soy-Free, Dairy-Free, Paleo
2 Servings, 470 Calories/Serving
Juicy roast chicken is simply prepared with a quick sear that’s finished in the oven. A zesty vinaigrette of salty capers, dill and sharp mustard accompanies lightly charred spring asparagus. Grated egg gives an extra protein boost and a creamy texture for a unique look and preparation.
In your bag
- 1 egg
- 2 bone-in
- skin-on chicken thighs
- 1 tablespoon capers
- small bunch dill
- 1 shallot
- 1 lemon
- 1 tablespoon coarse ground dijon mustard
- 6 ounces asparagus
Wash produce before use
Sear, bake chicken
*Peel and mince shallot.
*Zest half of lemon.
In a small bowl combine capers, dill, shallots and lemon zest with mustard, juice of the lemon and 2 tablespoons oil. Mix thoroughly to combine and add a pinch of salt and pepper to taste.
Cook asparagus, sieve egg