with pineapple-red pepper salsa and charred cilantro-lime cauliflower
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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.
You Will Need
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
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.
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.
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.
Make the Salsa
Combine pineapple, green onion, and roasted red peppers in a small bowl.
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.
Plate the Dish
Place charred cauliflower and pineapple-pepper salsa on a plate. Arrange chicken on top.
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