Chicken Breast and Avocado Crema with Chili Lime Cauliflower
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:5 days
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.
You Will Need
Before You Cook
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 Cauliflower
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine cauliflower, 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper in provided tray. Spread into a single layer.
Bake uncovered in hot oven, 5 minutes.
Add the Chicken
Carefully remove from oven. Push cauliflower to one side and top with chili lime butter. Tray will be hot! Use a utensil.
Pat chicken dry, and place in empty side of tray. Season with a pinch of salt and pepper.
Bake the Dish
Bake uncovered in hot oven until cauliflower is lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 25-28 minutes.
While meal bakes, in a mixing bowl, combine sour cream, guacamole, lemon juice, and a pinch of salt.
Carefully remove tray from oven. Top chicken with guacamole-sour cream mixture and tortilla strips. Bon appétit!
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