Meal Kit
Culinary Collection
Almond-Crusted Chicken with Asiago Fondue
and chive mashed cauliflower
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsOver 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
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- 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.
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Nutrition (per serving) A3KWDa36
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Calories590
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Carbohydrates17g
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Net Carbs11g
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Fat38g
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Protein47g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 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
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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.
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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. -
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. -
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. -
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. -
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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