Meal Kit
Chicken with Poblano Cream Sauce
and pepita-lime butter cauliflower
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
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)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cauliflower Florets
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4 oz. Light Cream
- 1 Poblano Pepper
- 1 Lime
- 1 oz. Pepitas
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⅓ oz. Butter
- 2 Garlic Cloves
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.
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Nutrition (per serving) xPoVzM3g
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Calories550
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Carbohydrates21g
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Net Carbs16g
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Fat32g
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Protein46g
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Sodium890mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 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
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If using mahi-mahi, pat dry and halve. Season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 3, cooking until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
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1 Prepare the Ingredients
Cut cauliflower florets into 1” pieces.
Stem poblano peppers, seed, and finely dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Halve lime. Juice one half and cut other half into wedges.Coarsely chop pepitas.Mince garlic.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt. -
2 Roast the Cauliflower
Place cauliflower florets on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt, if desired. 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 1/4 tsp. lime juice. Set aside.
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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, if desired. Bring to a simmer. Once simmering, 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, topping chicken with sauce. Squeeze lime wedge over to taste. Bon appétit!
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