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
- Calorie-Conscious
- Carb-Conscious
Chef
Jimmy Madla
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)
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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
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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