Chicken Breast with Preserved Lemon Aioli

and roasted cauliflower with Parmesan and parsley

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs

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 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ oz. Preserved Lemon Slices
  • ¼ tsp. Red Pepper Flakes
  • Info
    ½ oz. Grated Parmesan
  • ¼ oz. Parsley
  • Info
    1.26 oz. Mayonnaise
  • 12 oz. Cauliflower Florets
  • 13 oz. Boneless Skinless Chicken Breasts

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
    482
  • Carbohydrates
    12g
  • Fat
    28g
  • Protein
    44g
  • Sodium
    1292mg

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

  • 1

    Roast the Cauliflower

    Cut cauliflower into bite-sized pieces. Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil, ¼ 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.

  • 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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