Chicken with Poblano Cream Sauce

and pepita-lime butter cauliflower

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

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

There's no reason eating right means eating boring. For this meal, we're bringing you both cream and butter, two of the most decadent things around. And yet, it's calorie-conscious and carb-conscious! How do we do such magic? Never mind that, just enjoy the flavor of these fresh peppers and cream, paired with cauliflower doused in butter and lime. Leave boredom to the other calorie counters.

Tip: If you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 2 Garlic Cloves
  • Info
    4 oz. Light Cream
  • 12 oz. Cauliflower Florets
  • 1 Lime
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Poblano Pepper
  • 1 oz. Pepitas

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
    582
  • Carbohydrates
    21g
  • Fat
    34g
  • Protein
    46g
  • Sodium
    1351mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Cut cauliflower florets into 1” pieces. Stem poblano peppers, seed, and finely dice. Wash hands and cutting board after prepping. Mince garlic. Halve lime. Cut one half into wedges and juice the other half. Finely chop pepitas. Pat chicken breasts dry, and season both sides with ¼ tsp. salt.

  • 2

    Roast the Cauliflower

    Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt. Massage oil into cauliflower. Spread into a single layer and roast in hot oven until tender, 16-20 minutes. While cauliflower roasts, cook chicken.

  • 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and generously coat with cooking spray. 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. Reserve pan; no need to wipe clean.

  • 4

    Make the Butter

    In a mixing bowl, combine butter and ½ tsp. lime juice. Set aside.

  • 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat. Add garlic and poblano to hot pan and stir often until poblano is soft, 1-2 minutes. Add cream and a pinch of salt. Stir constantly until slightly thickened, 1-2 minutes. Remove from burner. Add roasted cauliflower and pepitas to mixing bowl with butter and stir to combine. Plate dish as pictured on front of card, spooning sauce over chicken. Squeeze lime wedge over to taste. Bon appétit!

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