Meal Kit
Breaded Italian Chicken
with cauliflower mash
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
Chef
Jimmy Madla
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cauliflower Florets
- 3 fl. oz. Marinara Sauce
- 2 oz. Sour Cream
- 1 oz. Grated Parmesan
- ¼ cup Panko Breadcrumbs
- ¼ oz. Parsley
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)
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Calories480
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Carbohydrates24g
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Net Carbs16g
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Fat21g
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Protein48g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium Oven-Safe Pan
- 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
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1 Prepare the Ingredients
Coarsely chop cauliflower florets.
Stem and mince parsley.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
2 Cook the Cauliflower
Bring a medium pot with cauliflower, 11/2 cups water, and 1/4 tsp. salt to a boil over high heat.
Reduce heat to medium-high and stir occasionally until water evaporates completely, 15-17 minutes. Make sure no water is left in pot; remaining water will make cauliflower runny.Remove from burner. Add sour cream and half the Parmesan (reserve remaining for topping) and mash until mostly smooth. Taste, and season with a pinch of salt if desired. Set aside.While cauliflower cooks, toast panko. -
3 Toast the Panko
Place a medium oven-safe pan over medium-high heat. Add 1 tsp. olive oil and panko to hot pan. Stir constantly until toasted, 1-2 minutes.
Transfer panko to a mixing bowl and combine with half the parsley (reserve remaining for garnish) and remaining Parmesan. Set aside.Wipe pan clean and reserve. -
4 Roast the Chicken
Return pan used to toast panko to medium heat.
Add 2 tsp. olive oil and chicken breasts to hot pan. Cook undisturbed until browned on one side, 4-5 minutes.Flip chicken, and top with marinara. Place pan in hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Remove from oven. Place a dry towel on handle of pan to indicate it's hot. -
5 Finish the Dish
Carefully, top chicken breasts with toasted panko.
Return pan to oven and toast until slightly browned, 1-2 minutes.Plate as pictured on front of card, garnishing with remaining parsley. Bon appétit!
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