Honey Dijon Chicken with Lemony Green Beans and Cheesy Cauliflower Rice

This honey Dijon chicken is anything but boring. The chicken cutlets are pan-seared until golden, then coated in a luscious sauce made with honey Dijon dressing, chicken stock concentrate and a touch of sour cream for creaminess. It’s sweet, tangy and utterly satisfying.

On the side, roasted green beans get a bright squeeze of lemon and cauliflower rice is transformed into a cheesy, garlicky delight with Monterey Jack cheese. Together, they make a balanced meal that’s low in carbs but big on flavor.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Cauliflower RiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil or parchment.
2. Trim the ends of the green beans and place them on the prepared baking sheet. Drizzle with a little oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes until tender and slightly charred.
3. While the green beans roast, pat the chicken cutlets dry and season both sides with salt and pepper.
4. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side, until golden and cooked through (internal temperature 165°F). Remove chicken from the skillet and set aside.
5. Reduce heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
6. Stir in the honey Dijon dressing, chicken stock concentrate and sour cream. Whisk until smooth and simmer for 1-2 minutes until slightly thickened. Return the chicken to the skillet, turning to coat in the sauce. Keep warm.
7. In a separate small skillet or saucepan, heat a drizzle of oil over medium heat. Add the cauliflower rice and cook, stirring, for 3-4 minutes until tender. Stir in the Monterey Jack cheese until melted and creamy. Season with salt and pepper.
8. Once the green beans are done, squeeze the juice of half a lemon over them and toss. Slice the remaining lemon into wedges for serving.
9. To serve, divide the cheesy cauliflower rice among plates, top with a chicken cutlet and a generous spoonful of sauce. Add the lemony green beans on the side. Garnish with lemon wedges.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create cutlets or pound them to an even thickness for even cooking.

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but always check the labels on your honey Dijon dressing and chicken stock concentrate to ensure they are certified gluten-free.

Can I make this dish dairy-free?

You can substitute the butter with a dairy-free alternative, use a dairy-free sour cream and omit the cheese or use a dairy-free cheese. The flavor will vary slightly.