Chicken a la King

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

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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
  • Nutrition (per serving)

  • Calories
    546
  • Carbohydrates
    35g
  • Fat
    16g
  • Protein
    65g
  • Sodium
    705mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Box Grater
  • 1 Medium Pan
  • 1 Small Pot
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Rinse red pepper, cauliflower, mushrooms, and parsley. Core red pepper and cut into a ¼” dice. Stem, and mince parsley. Slice mushrooms. Mince shallot. Rinse chicken tenders, pat dry, cut into 1” pieces, and season with salt and pepper

  • Step 2 - Grate the Cauliflower
    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.”

  • Step 3 - Cook the Chicken
    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.

  • Step 4 - Cook Cauliflower “Rice”
    4

    Cook Cauliflower "Rice"

    Place grated cauliflower in a small pot with ¼ 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.

  • Step 5 - Finish the Sauce
    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.

  • Step 6 - Plate the Dish
    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.