Meal Kit
Calypso Chicken
with pineapple-red pepper salsa and charred cilantro-lime cauliflower
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
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
- 2 Boneless Skinless Chicken Breasts
- 6 oz. Frozen Pineapple
- 3 oz. Roasted Red Peppers
- 1 Lime
- 1 Green Onion
- 3 Cilantro Sprigs
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) EOdYAV3G
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Calories340
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Carbohydrates30g
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Net Carbs21g
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Fat6g
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Protein45g
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Sodium700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pan
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 Roast the Cauliflower
Remove leaves from cauliflower head, core, and cut florets into 1/2" pieces. Place cauliflower on baking sheet and toss with 1 1/2 Tbsp. olive oil and 1/2 tsp. salt. Spread into a single layer and roast 22-25 minutes, or until edges begin to char. Remove from oven and set aside.
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2 Prepare the Ingredients
While cauliflower roasts, rinse pineapple under warm water if still frozen. Cut pineapple into 1/4" dice. Drain roasted red peppers and cut into 1/4" 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 1/2 tsp. salt and 1/4 tsp. pepper.
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3 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.
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4 Make the Salsa
Combine pineapple, green onion, and roasted red peppers in a small bowl.
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5 Finish the Cauliflower
Once cauliflower is removed from oven, add 1 tsp. lime juice (to taste), 1/2 tsp. lime zest, and cilantro to cauliflower on baking sheet and stir to combine. Taste, and add another 1 tsp. lime juice if desired.
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6 Plate the Dish
Place charred cauliflower and pineapple-pepper salsa on a plate. Arrange chicken on top.
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