Chicken Ranchero

with cheesy cauliflower

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

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A note about serious food allergies

Get on board the tasty train and ride out to this new and delicious stop. You'll choo-choo-choose this meal again and again when you taste this succulent chicken enrobed in tangy enchilada sauce with a smattering of jalapeño for a slight kick. But before you stop in your tracks to order this dinner, consider the queso sauce that adds perfection to the already pretty-close-to-perfect cauliflower. Hear that whistle off in the distance? It's summoning you to a dinner that's pure locomotion in flavor.

In Your Box (serves 2)

  • Info
    4 fl. oz. Light Cream
  • 12 oz. Cauliflower Florets
  • 1 Jalapeño Pepper
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    ¼ cup Panko Breadcrumbs
  • 4 fl. oz. Red Enchilada Sauce
  • Info
    2 oz. Shredded Cheddar Cheese
  • Nutrition (per serving)

  • Calories
    588
  • Carbohydrates
    23g
  • Fat
    36g
  • Protein
    45g
  • Sodium
    1674mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Non-Stick Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Roast the Cauliflower
    1

    Roast the Cauliflower

    Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into cauliflower. Spread into a single layer, and roast until tender and caramelized, 22-25 minutes. While cauliflower roasts, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Stem jalapeño, halve, seed, remove ribs, and mince. Retain seeds for more spice. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Toast the Panko
    3

    Toast the Panko

    Heat 1 tsp. olive oil in a small non-stick pan over medium-high heat. Add panko and stir constantly until golden brown, 1-2 minutes. Remove panko to a plate. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Chicken
    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 chicken to a plate. Raise heat to medium-high and add enchilada sauce and ¼ cup water. Stir to combine, then cook until heated, 1-2 minutes. Remove from burner.

  • Step 5 - Make the Queso Sauce
    5

    Make the Queso Sauce

    Return pan used to toast panko to medium-high heat. Add half the cream and bring to a boil. Remove from burner. Stir in cheese until fully incorporated. If sauce is too thick, stir in warm water 2 Tbsp. at a time until desired consistency is reached. Season with ¼ tsp. salt. Plate dish as pictured on front of card, garnishing chicken with jalapeño (to taste) and cauliflower with queso sauce and panko. Bon appétit!