Buffalo Pretzel Chicken Breast with Roasted Cauliflower and Broccoli
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
Bake the Vegetables
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Break cauliflower and broccoli into small pieces with your hands. Combine broccoli, cauliflower, 2 tsp. olive oil, seasoning blend, and a pinch of salt and pepper in provided tray. Spread into an even layer.
Bake vegetables uncovered in hot oven, 10 minutes.
Add the Chicken
Carefully remove from oven. Push vegetables to one side. Top with cheese. Tray will be hot! Use a utensil.
Pat chicken dry. Place chicken in empty side of tray and top with a pinch of salt and pepper.
Bake the Dish
Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 23-25 minutes.
Carefully remove from oven. Rest, 3 minutes, then spread mayonnaise on chicken and top with pretzel breading, pressing gently to adhere. Drizzle with Buffalo sauce (to taste). Bon appétit!
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