Almond Crusted Chicken with Lemon Sofrito Cauliflower and Corn
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
Before You Cook
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
Prepare The Ingredients
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine cauliflower, corn, zucchini, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in provided tray. Push to one side.
Add the Chicken
Pat chicken dry. Add to empty space in tray and top with seasoning blend and a pinch of salt and pepper.
Bake The Dish
Bake uncovered in hot oven until cauliflower is tender and chicken reaches a minimum internal temperature of 165 degrees, 25-27 minutes.
Carefully remove from oven. Transfer chicken to a plate. Stir sofrito sauce and lemon juice into cauliflower mixture until completely combined. Top chicken evenly with chipotle aioli (to taste) and almonds. Bon appétit!
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