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
A note about serious food allergies
We preserve buildings, memories, and nature; why not lemons? Not the VW Bug from the 60s. (Kids, ask your grandparents.) We're talking about the preserved lemon here, which has some intense lemony flavor and some lovely tartness. The aioli built around it, with herbaceous parsley and a hint of heat from the red pepper flakes, adorns this chicken with something special. You'll be preserving this recipe for future use.
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
Medium Non-Stick Pan
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
Customize It Instructions
If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
Roast the Cauliflower
Cut cauliflower into bite-sized pieces.
Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil, a pinch of pepper, and ¼ tsp. salt, if desired.
Spread into a single layer and roast in hot oven until tender, 16-18 minutes.
While cauliflower roasts, prepare ingredients.
Prepare the Ingredients
Mince preserved lemon. Don't worry about removing pith. It's edible and tastes delicious!
Coarsely chop parsley (no need to stem).
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Make the Preserved Lemon Aioli
Combine mayonnaise, preserved lemon, half the parsley (reserve remaining for garnish), and red pepper flakes (to taste) in a mixing bowl. Set aside.
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 from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with preserved lemon aioli, and topping cauliflower with Parmesan and remaining parsley. Bon appétit!
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