Meal Kit

Chicken a la King

With Mushrooms, Peppers, Peas, and Cauliflower "Rice"

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

Not named after the REAL "King", Elvis Presley, this comfort classic is named after Bill King, the line cook who worked at a Pennsylvania hotel in the 1890s. Our healthier version of Bill's creation will warm your heart with tender chunks of chicken and vegetables bathed in a rich, creamy sauce. Cauliflower "rice" makes this meal unique, even more delicious, and gluten free! #TCB

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 8 oz. Cauliflower Florets
  • 6 oz. Cremini Mushrooms
  • 5 Parsley Sprigs
  • 1 Shallot
  • 12 Chicken Tenders
  • 2 tsp. Gluten Free Minor's Chicken Base
  • Info
    8 fl. oz. Canned Evaporated Whole Milk
  • 3 oz. Frozen Peas
  • 1½ Tbsp. Cornstarch

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Box Grater
  • 1 Medium Pan
  • 1 Small Pot

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
  1. 1

    Prepare the Ingredients

    Rinse red pepper, cauliflower, mushrooms, and parsley. Core red pepper and cut into a 1/4” dice. Stem, and mince parsley. Slice mushrooms. Mince shallot. Rinse chicken tenders, pat dry, cut into 1” pieces, and season with salt and pepper

  2. 2

    Grate the Cauliflower

    Carefully grate the cauiflower over the large holes of a box grater or use the grating blade on your food processor to make cauliflower “rice.”

  3. 3

    Cook the Chicken

    Warm a medium pan over medium heat and add 1 tsp. olive oil, diced chicken, diced red pepper, minced parsley (reserving a bit for garnish), sliced mushrooms, and minced shallot. Cook for 5-7 minutes, or until chicken begins to firm up and vegetables begin to soften. Add chicken base to pan and stir to incorporate. Add evaporated milk, peas and 4 oz. water, and cook for another 4-6 minutes, or until chicken is fully cooked.

  4. 4

    Cook Cauliflower "Rice"

    Place grated cauliflower in a small pot with 1/4 cup of water. Season with a pinch salt and heat over medium-low heat for 4-5 minutes, or until cauliflower is just warmed through. Cover and set aside.

  5. 5

    Finish the Sauce

    Mix the cornstarch with 2 Tbsp. water and pour into pan with chicken mixture. Cook and stir until sauce thickens enough to draw a line with a spoon through the chicken mixture, about 1-2 minutes. If sauce is too thick, you may thin the sauce with water, 1 Tbsp. at a time until sauce perfectly coats the chicken. Chefs call this perfect sauce viscosity, "nappe". Remove from heat.

  6. 6

    Plate the Dish

    Divide the chicken mixture between two rimmed plates or bowls. Scoop a portion of cauliflower “rice” on top of the chicken, and garnish with remaining parsley.

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