Calypso Chicken

with pineapple-red pepper salsa and charred cilantro-lime cauliflower

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
A note about serious food allergies

Calypso was a wily, seductive nymph from Greek mythology who had a years-long Netflix-and-chill with Odysseus, according to Homer's "Odyssey." Calypso is also a style of music from the Caribbean blending French and African influences. What does that have to do with your dinner? Well, the enchanting flavors of this pineapple and red pepper salsa, and the uncanny appeal of the citrusy roasted cauliflower will definitely captivate your attention and make your taste buds want to dance. Plain old chicken is ancient history, bring some funk to your dinner table.

In Your Box (serves 2)

  • 1 Cauliflower Head
  • 6 oz. Frozen Pineapple
  • 3 oz. Roasted Red Peppers
  • 1 Green Onion
  • 3 Cilantro Sprigs
  • 1 Lime
  • 2 Boneless Skinless Chicken Breasts
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Small Bowl

Before You Cook

  • Step 1 - Roast the Cauliflower

    Roast the Cauliflower

    Remove leaves from cauliflower head, core, and cut florets into ½" pieces. Place cauliflower on baking sheet and toss with 1 ½ Tbsp. olive oil and ½ tsp. salt. Spread into a single layer and roast 22-25 minutes, or until edges begin to char. Remove from oven and set aside.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    While cauliflower roasts, rinse pineapple under warm water if still frozen. Cut pineapple into ¼" dice. Drain roasted red peppers and cut into ¼" dice. Trim and thinly slice green onion on an angle. Mince cilantro (no need to stem). Zest lime, halve, and juice. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 3 - Cook the Chicken

    Cook the Chicken

    Place a medium pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan and cook 5-8 minutes per side, or until chicken is golden brown and reaches a minimum internal temperature of 165 degrees. Remove to a plate and let rest 5 minutes. Loosely tent with foil to keep warm until plating.

  • Step 4 - Make the Salsa

    Make the Salsa

    Combine pineapple, green onion, and roasted red peppers in a small bowl.

  • Step 5 - Finish the Cauliflower

    Finish the Cauliflower

    Once cauliflower is removed from oven, add 1 tsp. lime juice (to taste), ½ tsp. lime zest, and cilantro to cauliflower on baking sheet and stir to combine. Taste, and add another 1 tsp. lime juice if desired.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place charred cauliflower and pineapple-pepper salsa on a plate. Arrange chicken on top.