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: Easy

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

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.

In Your Box (serves 2)

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

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
    481
  • Carbohydrates
    13g
  • Fat
    28g
  • Protein
    44g
  • Sodium
    1011mg

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

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.

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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