Meal Kit
Chicken Breast with Preserved Lemon Aioli
and roasted cauliflower with Parmesan and parsley
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Patrick Le Beau
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cauliflower Florets
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1.26 oz. Mayonnaise
- ½ oz. Preserved Lemon Slices
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½ oz. Grated Parmesan
- ¼ oz. Parsley
- ¼ tsp. Red Pepper Flakes
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) gqRQlgPE
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Calories480
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Carbohydrates12g
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Net Carbs9g
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Fat28g
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Protein44g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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
Cut cauliflower into bite-sized pieces.
Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Spread into a single layer and roast in hot oven until tender, 16-18 minutes.While cauliflower roasts, prepare ingredients. -
2 Prepare the Ingredients
Mince preserved lemon.
Coarsely chop parsley (no need to stem).Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove chicken to a plate and tent with foil. Remove from burner.While chicken cooks, make aioli. -
4 Make the Aioli
Combine mayonnaise, preserved lemon, half the parsley (reserve remaining for garnish), and red pepper flakes (to taste) in a mixing bowl.
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5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with aioli, and topping cauliflower with Parmesan and remaining parsley. Bon appétit!
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