Meal Kit

Culinary Collection

Almond-Crusted Chicken with Asiago Fondue

and chive mashed cauliflower

Prep & Cook Time: 40-50 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Tree Nuts (Almonds), Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • KETO-FRIENDLY
  • GLUTEN-SMART

If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Cauliflower Florets
  • Info
    2 oz. Cream Cheese
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    1 oz. Roasted Sliced Almonds
  • Info
    ⅗ oz. Butter
  • Info
    0.42 oz. Mayonnaise
  • 6 Chive Sprigs
  • 2 Garlic Cloves

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    590
  • Carbohydrates
    17g
  • Net Carbs
    11g
  • Fat
    38g
  • Protein
    47g
  • Sodium
    1410mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Prepare Ingredients and Make Topping

    Cut cauliflower into bite-sized pieces.

    Crush almonds in shipping bag. In a mixing bowl, combine almonds, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

    Mince chives.

    Halve garlic. Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic.

    Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Start the Mashed Cauliflower

    Bring a medium pot with cauliflower covered by water to a boil.

    Once boiling, cover and cook until fork-tender, 12-15 minutes.

    Remove from burner. Drain cauliflower in a colander. We recommend shaking the colander several times to remove as much excess water as possible.

    Return drained cauliflower to pot.

    While cauliflower cooks, continue recipe.

  3. 3

    Roast the Chicken and Garlic

    Place chicken on prepared baking sheet and top with an even layer of mayonnaise, then almond mixture, pressing gently to adhere.

    Place foil pouch with garlic on an empty space on baking sheet.

    Roast in hot oven until garlic has softened and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

    While chicken and garlic roast, continue recipe.

  4. 4

    Make the Asiago Fondue

    Place a medium non-stick pan over medium heat. Add half the cream cheese (reserve remaining for cauliflower), 1/4 cup water, and a pinch of pepper to hot pan. Bring to a simmer.

    Once simmering, stir in Asiago until combined and smooth, 1-2 minutes.

    Remove from burner.

  5. 5

    Finish Mashed Cauliflower and Finish Dish

    Carefully remove roasted garlic from foil pouch.

    Add garlic, butter, half the chives (reserve remaining for garnish), a pinch of salt, and remaining cream cheese to pot with cauliflower. Mash until butter is melted and garlic and cauliflower are smooth.

    Plate dish as pictured on front of card, topping chicken with Asiago fondue and garnishing mashed cauliflower with remaining chives. Bon appétit!

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