Cheddar Jalapeño-Crusted Chicken with Tex-Mex Alfredo Cauliflower
easy prep & pan included
Prep & Cook Time:60+ 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 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.
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
Prepare The Ingredients
Preheat oven to 400 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Combine cauliflower, 1 tsp olive oil, ¼ tsp salt and a pinch of pepper in provided tray until completely combined. Spread into a single layer and bake 10 minutes.
Add Sauce and Chicken
Remove pan from oven and add corn. Push vegetable mixture to one side of tray.
Add alfredo sauce to empty side of tray.
Place chicken on sauce and cover evenly with cheese, crispy jalapeños, and a pinch of salt and pepper. Be sure to cover chicken entirely.
Finish The Dish
Bake uncovered in hot oven until cauliflower is tender and chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes. Carefully remove from oven. Transfer chicken to a plate.
Add cholula to alfredo sauce until completely combined and mixed with vegetable mixture.
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